Burmese Prawn Fritters

By Emily and Amy Chung

@rangoonsisters

Ingredients

  • 400 g whole cooked small prawns, shell-on
  • 6 tablespoons self-raising flour
  • 2 tablespoons glutinous rice flour
  • 8 tablespoons rice flour
  • 1 teaspoon MSG plus extra for seasoning at the end
  • 1 teaspoon chilli powder
  • Vegetable oil for deep frying

Instructions

  1. To make the batter, measure out the flours, MSG and chilli powder into a large bowl.
  2. Pour in about 240 ml of cold water and whisk until you get a batter with a fairly thin watery consistency.
  3. Heat 1 inch oil in a heavy‐bottomed frying pan. You can test the readiness of the oil by using the chopstick test. Just place the tip of a wooden chopstick in the oil and if it bubbles then it’s ready!
  4. To start making the fritters, half fill a ladle with batter, add 3-4 prawns, and then carefully pour the batter into the hot oil.
  5. Depending on the size of your pan, you could add a couple more fritters but try not to overcrowd the pan as this will reduce the temperature of the oil.
  6. Cook the fritters for about 1-2 minutes in total, turning over halfway so that each side is golden brown and crispy.
  7. Once cooked, remove the fritters to a rack to drain off excess oil and continue frying until you get about 16-20 fritters.
  8. Serve immediately with a dipping sauce of your choice and sprinkle freely with more MSG.