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Hong Kong Style Prawn Fritters with Sweet Chilli Sauce
- Steps
- Ingredients
Ingredients
Prawn Fritter Tangy Sweet Chilli Sauce
Hong Kong Style Prawn Fritters
Prawn Fritter Seasoning Mix
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Steps
- Heat a deep fryer with oil to 180°C.
- To prepare the Tangy Sweet Chilli Sauce combine sugar, water, minced garlic and chilli in a wok or saucepan, simmer on medium-high heat for 15-20 minutes, ensuring that it does not burn.
- Add the vinegar and soy sauce and simmer for another 10 minutes or until a honey-like consistency. Set aside to cool then transfer to a squeezy bottle.
- Meanwhile, for the Hong Kong Style Prawn Fritters, combine prawns, wombok and scallions a large bowl.
- In a separate bowl, combine the egg, flours, water, baking powder and white and black pepper. Using a stick blender, mix the ingredients until well combined. Add to the prawn, wombok and scallion mixture and leave to rest for 10-15 minutes.
- While batter is resting, prepare the Prawn Fritter Seasoning Mix by combining all ingredients and place in a salt-shaker, set aside.
- When the batter has rested and is a loose consistency, almost like tempura, use a small ladle to spoon the mixture into the deep fryer. Gently add balls to the fryer, allowing the batter to set a little before removing the ladle from the fryer. Fragments of the batter will separate from the balls but there should still be some large pieces. Fry 2-3 balls at a time, to maintain the temperature of the oil. Fry for approximately 3 minutes or until golden brown and the balls float. If necessary, turn halfway. Remove all the contents of the frying basket onto a paper towel lined tray. Repeat with remaining batter.
- When fritters are removed from the fryer, shake a good amount of the seasoning mix onto the fritters. Place onto serving plates and serve with a drizzle of the tangy sweet chilli sauce on top or on the side.
