See Also: Prawn fritters(recipes)
Malaysian prawn fritters with crispy seaweed(recipes)
Prawn dim sum(recipes)
prawn(medicine)
Prawn(recipes)
prawn(dictionary)
prawn(dictionary)
Sweetcorn Fritters(recipes)
Prawn tempura(recipes)
Vegetable fritters(recipes)

Prawn fritters (recipes)






Serves 4



Preparation time

less than 30 mins























Ingredients



20 raw king prawns, peeled 1 bunch spring onions, chopped 4-5 carrots, finely grated 1 kohlrabi, finely grated small knob galangal root, finely grated (you can use fresh root ginger if galangal is not available)2 sprigs fresh mint handful Thai basil, finely chopped 1-2 chillies, finely chopped2 tbsp rice flour vegetable oil, for deep-fryinghandful coriander, finely chopped



Method



1. In a food processor, blend together the prawns, spring onions, carrots, kohlrabi, galangal, mint, basil and chilli to a coarse texture, rather than a completely smooth paste. Use a tablespoon to scoop walnut-sized balls out of the mixture and coat each ball in the rice flour.2. Heat the vegetable oil in a deep heavy-bottomed pan or wok, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.)3. Add each fritter to the pan, one-by-one, until the mixture is used up (you may have to cook the fritters in batches if necessary). 4. When the fritters are golden-brown, remove from the pan with a slotted spoon and transfer to a dish lined with kitchen paper. 5. Serve straightaway.