School Prawn Fritters
Good lord these are good.
Tasty little whole school prawns in a crispy batter. Spicy, fragrant and oh so delicious!
Here’s what you’ll need.
Prawn Fritters -
600gms fresh school prawns - shell on
1 cup of plain flour
1/2 cup potato starch
Franks hot sauce seasoning
Sesame oil
Sesame seeds
Fresh curry leaves
Ricebran Oil
Mayo -
Shallot sauce
Kewpie mayo
Lime juice
How to -
Wash your school prawns thoroughly and snap off the little rostrum (Pointy bit on the front)s and discard
Place them into the bowl with the flour and a couple tablespoons of franks seasoning.
Add small amounts of water gradually while mixing until your batter is thick and pancake like
Preheat a wok or wide pan of ricebran oil - about 4cms deep - 185 is the perfect temp
Using a ladle, place scoops of your batter into the oil and fry until they’re crispy - occasionally turning. Once cooked, put them onto a wire draining rack
Once your fritters are cooked, fry off a few stems of curry leaves for garnish until they’re translucent.
Season the fritters with a sprinkling of sesame oil, sesame seeds and garnish with your fried leaves.
For the mayo, simply mix a couple of tablespoons of shallot sauce, 1/2 lime juiced and 1/2 cup of kewpie