Recipe

Malaysian Prawn Fritters With Crispy Seaweed Recipe

	Foxc / All my dishes 5 months, 4 weeks ago Goes perfectly with a glass of crisp white wine Prep:30m Cook:30m Servings:4	Foxc
	prawns

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cheryilyn

Ingredients

450g raw prawns, shelled and de-veined

225g fresh bean sprouts, rinsed

120g plain flour

2 tsp baking powder

2 small, fresh red chillies, seeded and finely chopped

1 tsp ground coriander

½ tsp ground turmeric

2 tbsp finely chopped spring onions

2 tbsp finely chopped fresh coriander

1 tsp salt

2 eggs, beaten

400ml oil, preferably groundnut, for deep-frying

freshly ground black pepper

For the seaweed

1.25kg/ bok choi

900ml groundnut oil

1 tsp salt

2 tsp sugar

50g pine kernels, lightly roasted

Directions

Finely chop half the prawns.

Combine the chopped prawns with the bean sprouts, flour, baking powder, chillies, ground coriander, turmeric, spring onions, fresh coriander, salt, pepper and eggs. Mix well.

Take a dessert spoonful of the chopped mixture, place one whole prawn on top and press it into the mixture so that the prawn is set in. Continue until you have used up all the mixture and whole prawns.

Heat the oil in a deep-fat fryer or a large wok.

Deep-fry the fritters, a few at a time, for 2-3 minutes, until they are golden brown. Drain them on kitchen paper and serve at once.

For the seaweed, separate the stalks from the stem of the bok choi and then cut the green leaves from the white stalks.

Wash the leaves in several changes of cold water, then drain them thoroughly and dry in a salad spinner. Roll the leaves up tightly, a few at a time, and finely shred them into strips 5mm wide. They should not be completely dry or they will burn when fried.

Heat a wok over a high heat, then add the oil. When the oil is hot and slightly smoking deep-fry the greens in three or four batches. After about 30-40 seconds, when they turn crisp and green, remove them immediately from the wok and drain well on kitchen paper. Leave to cool.

Toss the crispy greens with the salt and sugar. Garnish with the pine kernels and serve.

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