Name: Crispy Prawn Fritters
Yield: 10 pieces
Cuisine: Malaysian
Ingredients: 50g plain flour; 20g rice flour; 1 tablespoon corn flour; ¼ teaspoon baking soda; ¼ teaspoon lime slake/ Slaked lime solution (diluted); ¼ teaspoon salt; ¼ teaspoon sugar; 125ml water plus 1-2 tablespoons extra water; 2 cups of cooking oil (deep frying); 10-15 medium size prawns

Malaysian-style Crispy Prawn Fritters

February 08, 2013

Posted 8th FEbruary 2013

I longed for crispy Prawn Fritters, one of the 'must have' condiments to be added to my favorite Malaysian food called Pasembur
Pasembur is a Malaysian Indian salad consisting of shredded, julienne vegetables like cucumber, yam bean, carrots, bean sprouts, hard-boiled egg, steamed or boiled potatoes, and 2 types of prawn fritters ~ crispy and non-crispy
...hopefully, photos and text will be ready for my next post...which will be none other than Pasembur...)

I have been experimenting! I have been frying almost every week!! just to get that crispy, crunchy texture...

It is so "UN-like" me, to be frying food!
Kids and H were like "Woah... Unbelievable!!!! Mom is frying again!!" ... they were surprised...shocked...but I know deep down... way deep down inside their hearts... they were delighted, perhaps jumping with joy that I was in the mood for deep-fried food.

I fried Loh Bak (my previous post), Banana fritters / pisang goreng, fried chicken drumsticks, chicken wings... and numerous attempts on these delightful Prawn Fritters.

I experimented and whipped up the batter with different ratios of flour, water, mixed with egg, and without egg, method of swirling the batter on the hot ladle...
Phew ...finally... I believe I nailed it. The crunchiness I seek and the crunchiness I get in the end...

pssst....Notice any difference in the photo above and below? I am not talking about the quality of the images or the type of camera used ...

Don't forget to scroll pass the "Recipe" to see my pictorial on how to make Crispy Prawn Fritters...

Cucur udang garing

Have a wonderful Chinese New Year and weekend too

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Comments

Rosa's Yummy YumsFebruary 8, 2013 at 3:00 PM
Happy New Year (my year, I'm a snake...)!

What a lovely dish. I bet those prawn are addictive.

Cheers,

Rosa
AnonymousFebruary 8, 2013 at 4:29 PM
what is lime slake solution?

From Anna
huiFebruary 8, 2013 at 6:06 PM
i haven't had these in years! too chicken to eat the oily ones they sell on the streets ^^||.. yours look amazingly non-greasy and super crisp ~ perfect! ^^ wish i could have some of the fried stuff you've been dishing up lately.. and if i were your family, i wouldn't breathe a word as to why mom's deep-frying so much.. lest she realizes and stops! haha! ^^
ICook4FunFebruary 8, 2013 at 10:54 PM
Thanks for sharing the recipe. Can't wait to try this out. Gong xi fatt chai to you and your family too!
Angie's RecipesFebruary 9, 2013 at 10:46 PM
Gong Xi Fa Cai! These crisp prawn fritters look fingerlicking!
UnknownFebruary 12, 2013 at 8:28 PM
These look delicious!!!!

Sidratul MuntahaFebruary 14, 2013 at 4:33 PM
my mom used to make this fritter but she replace the baking soda with dry yeast
i learn that trick from her how to make those thing 'kembang' (cannot recall what the correct word for kembang ini english)
just flour,tumeric powder,salt and dry yeast.
mix together and let it rise until 2 time ssize of the bowl
to fry..put little hot oil in the ladle and pour the require amount of batter into it (include the prawn) then deep fried to wok or pot that full with hot oil.
that also the trick to prevent hot oil from 'terpercik' to our face or hand.
aiyoh..after this..want to go home and find rojak stall la.
ur photo is too drooling!!

MAMAKME32March 11, 2013 at 9:59 PM
I have some slaked lime white powder form, can I put 1/4 teaspoon in the recipe ? Will it harm the body ? Also how can I make this fritters crispy and puffy ? What ingredient should add in to make it puffy ? How London does the crispness stays until, possible to eat over night ?