Prawn fritters


500 ml water
250 gram unpeeled, medium-size fresh shrimp
100 gram all-purpose flour
1 teaspoon baking powder
Pinch of salt and pepper
2 large eggs
1 medium onion, minced
100 gram mix of carrots, white cabbage and spring onion, finely sliced
4 cloves of garlic , minced
Vegetable oil


Bring the water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink.
Drain and rinse with cold water. Chill.
De-vein the shrimp
Beat the eggs, flour, salt, pepper and baking powder until smooth.
Stir in shrimp, onion, garlic and mix vegetables.
Cover and chill 2 hours.
Pour oil to a depth of 10 cm into a frying pan or wok on high heat
Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
Drain fritters on paper towels
Serve warm with bird eye chilies

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