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 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. Serve immediately with the sweet and sour sauce. Check the sauce label for allergens.
400 ml sunflower oil100 g sweet and sour sauce- saucepan
- thermometer
- slotted spoon
- kitchen paper
- 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