Corn and Prawn Fritters
Corn and Prawn Fritters
Try this quick and easy corn and prawn fritters recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 60 minutes
  • Cooking Time 45 minutes
  • Yield 6 servings
As seen on Best Wan!
Ingredients
  • 150 grams / 5oz yellow Lentils (Toor Dal), rinsed clean
  • 125 millilitres / 4 fl oz / ½ cup cooking Oil, for deep frying
  • 75 grams / 2½ oz / ½ cup dried Shrimps (Hebi, Udang Kering), soften in hot water
  • 300 grams / 10 oz plain All-purpose Flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Turmeric powder
  • 410 grams / 13½ oz , Creamed corn - see below*
  • 200 grams / 7oz fresh Prawns, shelled and de-veined
  • 2 Eggs, beaten
  • 1 large Onion, peeled and sliced
  • 1 Tomato, diced
  • 150 grams / 5 oz Bean sprouts (Tauge), tailed if desired
  • 2 Green chillies, seeded if desired and minced
  • Handful Garlic Chives (Ku Chai), sliced
  • Peanut Sauce (optional) - see below*
  • Salt and White Pepper
  • Home Made Creamed Corn Recipe:
  • 2 (10 ounce) packages frozen Corn Kernels, thawed
  • 1 cup thick Cream
  • 1 teaspoon Salt
  • 2 tablespoons Sugar
  • ¼ teaspoon grounded Black pepper
  • 2 tablespoons Butter
  • 1 cup whole Milk
  • 2 tablespoons All-purpose Flour
  • Peanut Sauce Ingredients:
  • 4 Garlic cloves
  • ½ cup Shallots (Red Onion)
  • 8 large Red chillies (soaked until soft)
  • 2 Red bird's eye chilli (Cili Padi) - optional
  • 6 Candlenuts (Buah Keras, Kemiri) or substitute with macadamia nuts.
  • ¼ cup Cooking oil
  • 2 cups roasted pounded Peanuts, or, ½ cup Peanut Butter
  • ¼ cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
  • 1 tablespoon Sugar
  • Salt to taste
Method
  1. Boil the yellow lentils in water for 10-15 minutes or until tender, then drain and place under running water to cool
  2. Set aside to drain well
  3. Mix baking powder, tumeric powder, dried shrimps, yellow lentils, sliced onion, green chilli, creamed corn, garlic chives, tomatoes, egg, bean sprouts, prawns, salt, white pepper and water, into the all-purpose plain flour. Mix batter well
  4. Rest the mixture for 15 minutes
  5. Heat sufficient oil for deep-frying. Drop spoonfuls of batter into hot oil and deep fry until golden
  6. Drain on paper towels and serve warm with Peanut Sauce, or dipping sauce of your choice
  7. Creamed Corn Recipe Method
  8. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter
  9. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, ready to be served or used
  10. Peanut Sauce Paste Method
  11. Finely ground chillies, garlic, shallots and candlenuts into paste. Fry paste ingredients in hot oil for 5 minutes. Stir in ground peanuts and tamarind juice. Bring to the boil. Add water to reach desired serving consistency

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