Saturday, March 28, 2015


This recipe was good for those people who likes the texture crispy on the outside and soft inside.
As for the filling is really up to you what you like to pull in. Personally I love chive or green spring onion.

For Batter
Self raising flour
Rice flour (to produce crispness)
Slash of Pepper


Green spring onion 


Mix all items in batter. The consistency of batter should not be too liquid but  lumpy.
I made three round fritters with four tablespoon of self raising flour, 1 teaspoon of rice flour, less than half teaspoon of salt/sugar, pepper and water to mix to lumpy consistency of batter.

Put in the chopped green spring onion and mix well.

On the wok, heat the oil. Coup two tablespoon of batter on to heated metal spatula. Place two prawns on top of the batter. Lift the metal spatula down to heated oil. Left it on until fritterself release from spatula. Let the fritter cook until lightly brown and turn to the other side until brown.

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