This is one of the favorite tea time snacks in Malaysia and you can usually find stalls selling them by road side stall in the afternoon or at the night market. This is something so readily available back home and I don’t usually make them. But here in the US when craving strike I have to make it myself. The last time I made this was in 2007 when my sisters came to visit us so it is time to make some for my evening tea and keep some for my mee rebus.
1 cup flour
1/2 cup tempura flour/mix
1/2 tsp baking powder
1 1/4cups water (the amount of water depend on how thick you like the batter to be)
Small bunch Chinese chives – cut into 1” length
1 cup of bean sprouts
1 tsp chicken granules
½ tsp turmeric powder
Salt and pepper to taste
20 medium size shrimps/prawns – clean and leave the head and tail intact
Oil for frying
1. Combine the flour, tempura flour, baking powder, turmeric, chicken granules and salt into a mixing bowl. Add water and mix it with a spoon to make a fairly thick batter. Leave the batter aside to rest for 15 minutes. Then stir in the chives and bean sprouts.
2. Heat the oil for deep frying over medium heat. Place a medium size ladle in the oil to and heat it for 2 minutes. Remove the ladle from the oil and allowing excess oil to drip off.
3. Spoon enough batter to fill the ladle almost to the top and press a prawn into the center of the batter and gently lower the ladle into the oil.
4. After 2 to 3 minutes, when the base of the fritter has formed a crust, gently loosen the out the fritter from ladle by using small knife and allow it to continue frying until golden brown.
5. Refill the ladle with more batter and continue until all the batter is used up.
6. Remove fritters and drain the oil on paper towel. Allow the fritters to cool down before cutting it into cubes and serve with some chili sauce.
I am submitting this dish to Muhibbah Malaysia Monday