Hello, my lovely loyal readers….I’m far from gone just slowing down a bit and to owe you an explanation, this is where the announcement part comes in, I have a second bun in the oven! I’m 7 weeks into my first trimester and unfortunately, am having some slight complications which my doctor has advised me to be on strict rest and relax mode while on medication. I’m not allowed to do anything as much as I can so that includes….cooking and experimenting. But on the other hand, I am also currently, really averse to the sight, smell and taste of food right now. What a horror I know…but I can’t help it. Rather than feeling excited, I see images of the toilet bowl in my head, so until this phase has passed, I’ll be posting subsequently though not on the same frequency as before. Hope you’ll understand and have patience as I weather through this time.
But I’m not leaving you high and dry, here is a recipe that used to be a regular in my mom’s house but she stopped making it for a long time due to…don’t know what. When I went back and asked for this again, some distant memory suddenly jolted in all my siblings’ mind and they were like ‘Yeah, why didn’t you make this anymore?’, ‘Because nobody asked for it,’ was her matter-of-fact reply. Well, made sense.
Rather than mincing everything to a fine pulp, the filling in these fritters are rather chunky, I like to them to have a bite to it.
If I were to have a kitchen peeve, I’d say it’s prepping the fresh prawns…the shelling and de-veining. I don’t know why, it just puts me off. But you have to do it here, no easy route unless you’re using frozen shrimps that’s already shelled and de-veined.
I know there are plenty of prawn fritters recipe out there, but this is how I like to have mine, chunky, without the shells, crispy on the outside and filling on the inside.
PRAWN FRITTERS RECIPE
Prawns, about 1/2 cup, shelled, de-veined and then chopped roughly
Shredded cabbage, about 1 cup
1 medium onion, chopped finely
Scallions, chopped finely
1 cup self-raising flour
Enough water to form a gluey batter
Chilli flakes (optional)
Oil for deep frying
1. Mix the batter ingredients together. Use enough water to form a thick gluey batter an not too watery.
2. Mix together the filling in a separate bowl and slowly pour the batter over the filling. You don’t want to submerge them in the batter, you just want to coat them through and make sure they stick together during the frying process.
3. Heat oil in a pot till frying temp. Use a tablespoon to scoop up the filling and another spoon to slide it carefully into the frying oil.
4. Fry until all sides are evenly browned.
5. Drain on kitchen paper.
6. Eat while it’s still warm.