Prawn Fritters
By Amy Beh

10 medium-sized prawns, remove head and shell but keep tails intact
100g wheat flour
1 salted egg
1/2 tsp baking powder
1 tbsp butter or margarine
60ml (or just enough) hot water
Seasoning
1/2 sp chicken stock granules
Dash of salt and pepper
A little cornflour

Method:
Cut a deep slit along back of prawns. Wash and pat dry with paper towels. Marinate prawns with seasoning.

Combine all the other ingredients together and mix well to form a rather thick dough. Take a portion and wrap around
each prawn. Deep-fry prawns in hot oil till crispy and golden. Dish up, drain and serve immediately with chilli sauce.
Onion Fritters
By Amy Beh

5 tbsp plain flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp chicken stock granules
150ml water
2 tbsp dried prawns, washed and soaked then pounded
1 onion, finely diced
1 red chilli, seeded and finely diced
1 heaped tablespoon chopped spring onion
Method:
Put sifted flour and baking powder in a mixing bowl, add salt, chicken stock and half portion of water. Mix well until a
thick batter is formed. Stir in remaining water.

Mix in the rest of the ingredients to combine. Heat enough oil in a wok. Drop teaspoons of batter into the oil (do not
fry too many at the same time). Fry until golden brown. Drain the fritters well then serve with chilli garlic sauce.

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