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1 cup plain flour
3/4 cup rice flour
1/3 cup cornflour
2 eggs, beaten
1 cup cold water
1 tsp salt
1/4 tsp black pepper
2 cups peeled and grated sweet potato
1 small spring onion, finely chopped
2 cloves garlic, chopped
1/2 cup bean sprouts, roughly chopped
oil, for shallow frying
30 small peeled cooked prawns (shrimps)
Dipping Sauce:
1/3 cup white vinegar
1/3 cup cold water
2 cloves garlic, finely crushed
1 tsp salt |
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Method :
Combine the
flour. rice flour, cornflour, eggs, water, salt and pepper in a food
processor. Process for 1 minute or until smooth. Pour the batter into a
bowl. Add the sweet potato, spring onion, garlic and bean sprouts and mix
well. Heat 1-2 cm oil in a pan. Using 2 spoons, push about 1 tbsp of the
mixture into the oil. Place a prawn on each fritter as it cooks. Cook each
fritter for 2 minutes or until golden brown. Remove from the pan and drain
on paper towels. Repeat with the remaining mixture and prawns. Serve
immediately with a dipping sauce.
To make dipping
sauce: Combine the vinegar, water, garlic and salt in a bowl and whisk to
combine.
Makes about
30
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