Prawn Fritters (Addendum to Cookbook)
Monday, April 03, 2017
The flour:water ratios given in the cookbook (page 213) is wrong. The amount of water is too low.
Below is the correct recipe. Basically, you need to add water. This recipe is just a guide. As long as you add water to flour, you can always adjust the consistency.
A bunch of green chives – chopped into small pieces
500 gm of small prawns - remove shell, cut into small pieces
750 gm plain flour
500 gm of rice flour
1 litre of water
1 tablespoon of salt
1 tablespoon of sugar
2 tablespoons of curry powder
1 teaspoon white pepper
1 teaspoon five spice powder
Add water slowly to the flour mixture and mix it into a paste with medium viscosity, akin to a pancake mixture.
Mix in the rest of the ingredients.
Prepare oil in the wok for frying.
When it is hot, ladle about 100 ml of the mixture into the wok itself, similar to how you make pancakes, except that the cracker must be submerge in the oil. The mixture will start bubbling and the cracker is done when it is brown and crispy.
500 gm of small prawns - remove shell, cut into small pieces
750 gm plain flour
500 gm of rice flour
1 litre of water
1 tablespoon of salt
1 tablespoon of sugar
2 tablespoons of curry powder
1 teaspoon white pepper
1 teaspoon five spice powder
Add water slowly to the flour mixture and mix it into a paste with medium viscosity, akin to a pancake mixture.
Mix in the rest of the ingredients.
Prepare oil in the wok for frying.
When it is hot, ladle about 100 ml of the mixture into the wok itself, similar to how you make pancakes, except that the cracker must be submerge in the oil. The mixture will start bubbling and the cracker is done when it is brown and crispy.
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