Deep Fried Prawn Fritters
If there is something that I love, it would be my parents’ Prawn Fritters. I think they have achieved Michelin star status as far as I am concerned. But seriously, the prawn fritters are seriously shiok.
So what is the secret to that delightful crispy crackle? Well, it’s the texture and consistency of the batter, and the secret’s out. It is this fantastic tempura flour mix known as KOGI.
This tempura mix is the bomb. Meant for seafood and vegetables, it is already pre-mixed and all ready to go. Just mix with water to achieve the right consistency of batter, and you are all set.
Medium Glass/Grey Prawns (I made about 12 prawn fritters)
KOGI Tempura Flour Mix (I found it at the wet market at the Indian spice lady’s stall, cheap SGD 1.10)
Olive Oil (must be sufficient for deep frying, I use the tilt the pan/wok technique to save oil, and for optimum deep frying, the oil must be smoking hot)
1. De-shell the prawns. Most people leave the tail, I did as well, you can also do likewise.
2. Prepare the batter to achieve a smooth liquid consistency. Too much batter, the prawns will stiffen, too little batter, you can’t taste the crispy crackle. Do the spoon test. Scoop and let it drip, if it flows too quickly, it is too watery. You want a slow drip. Best thing to do is to take notes and find the best consistency for you.
3. Heat the oil and make sure it is hot. Then deep fry using the tilted wok technique and fry two to three at a time. Of course if you work for the vegetable oil factory, you can fry all at once. But alas, I don’t work for the vegetable oil factory.
4. Once golden brown, take them out and let them rest on a metal strainer with a Scott’s paper towel to absorb the oil.
That’s about it. Serve with sliced tomatoes as decoration.