Prawn fritters

2 servings
15 min
25 min


Number of serving: 2
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 5 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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