Prawn fritters
Prawns in a light, crisp batter, served with sweet and sour sauce.
Active time30 min
Cooking15 min
Total35 min
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Ingredients
- 400 g raw shelled prawns
- 120 ml water
- 50 g rice flour
- 100 g cornflour
- 400 ml sunflower oil
- 100 g sweet and sour sauce
Preparation
Remove the veins from the prawns if still present and pat them dry with kitchen paper. Keep chilled while preparing the batter.
400 g raw shelled prawns- knife
- kitchen paper
Mix the cornflour, rice flour and the 120 ml of very cold water to make a batter that coats the prawns.
120 ml water50 g rice flour100 g cornflour- mixing bowl
- whisk
Heat the oil to 175 degrees Celsius in a small saucepan. Dip the prawns in the batter and fry in batches for 3 to 4 minutes, until the batter is golden and the flesh is opaque all the way through. Drain on kitchen paper.
400 ml sunflower oil- saucepan
- thermometer
- slotted spoon
- kitchen paper
Serve immediately with the sweet and sour sauce. Check the sauce label for allergens.
100 g sweet and sour sauce- bowl
Allergens
- Crustaceans
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration