Rempeyek udang

Rempeyek udang

Prawn fritters

By
From
The Complete Asian Cookbook
Makes
18-22
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 eggs, beaten
1 tablespoon rice flour
2 tablespoons ground rice
1 small garlic clove, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kencur powder
1/4 teaspoon sereh powder, (optional)
1 fresh red chilli, seeded and sliced
1 small onion, thinly sliced
250g raw prawns, peeled, deveined and chopped
peanut oil, for deep-frying

Method

  1. Combine the egg, rice flour, ground rice, garlic, salt, pepper, kencur powder, sereh powder (if using) and 1 tablespoon water in a mixing bowl. Fold in the chilli, onion and prawn and stir well to combine.
  2. Heat the peanut oil in a wok or large heavy-based saucepan over medium heat. Take 1 large tablespoon of the mixture at a time and lower it into the hot oil. Deep-fry the fritters, in batches, until golden brown on both sides. Remove from the pan and drain on paper towel placed on a wire rack — this will keep the fritters crisp. Repeat until all the mixture is cooked, then serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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