Tuesday, November 1, 2011

My Corn & Prawn Fritters

My Corn & Prawn Fritters
This recipe Cik Ngah adapted from Best Wan AFC show, the chef is Chef Wan! Delicious fritters especially when having them while they are still hot and on rainy day, with a cup of black coffee! Heavans!

The original recipe is here: Chef Wan's. My recipe as follows.....

with Thai Chilli Sauce.......
1/2 cup yellow Lentils (Toor Dal), rinsed clean
1 package (200g) of Cucur Bawang Adabi
1 cup Creamed Corn
1 cup fresh Prawns, shelled and de-veined
2 Eggs, beaten
1/2 cup peeled and sliced/cubed yellow onion
1/2 cup seeded and diced tomato
1 cup Bean Sprouts (Tauge), tailed if desired
1/2 cup sliced red chillies
1/2 sliced Garlic Chives (Ku Chai)

Vegetable oil for deep fying

  1. Boil the yellow lentils in water for 10 minutes or until tender, then drain and place under running water to cool. Set aside to drain well.
  2. Mix yellow Lentils, sliced Onion, Red Chili, Creamed Corn, Garlic Chives, Tomatoes, Egg, Bean Sprouts, Prawns into the Cucur Bawang Adabi flour. Mix batter well. Water can be added if the batter is hard. Batter should be easy to spoon and will not drip so easily from the spoon!
  3. Rest the Mixture for 15 minutes.
  4. Heat sufficient oil for deep-frying. Drop spoonfuls of batter into hot oil and deep fry until golden.
  5. Drain on paper towels and serve warm with Peanut Sauce, or dipping sauce of your choice.

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