Fried Prawn Crackers
Image Credit : resepibonda
Ingredients
- Small river prawns (washed, add 1 tbsp cooking wine and 14 tsp salt, marinate for 10 minutes)
- 300 g All-purpose flour
- 2 cup Sticky rice noodles
- 1 tsp Cooking oil
- 2 tbsp Protein powder
- 1 tbsp Corn flour
- 1 tsp Baking powder
- 1 cup Ice water
- 2 cups Leeks (cut into small pieces)
- 2 cups Mung bean sprouts
- Enough cooking oil
- 1 tsp Salt for fritters
- 1 tsp Pepper
- 1 tsp Chicken powder (optional)
Instructions
- Put all-purpose flour, rice flour and egg yolk powder in a large bowl, add salt, pepper, chicken powder and cooking oil and mix well.
- Take a pair of chopsticks or tablespoon to stir the flour, slowly add ice water to the mixture. When the batter is a bit hard to stir, it is almost done. Cover the batter and put it in the refrigerator for 20 minutes.
- Wash and drain the small river prawns, add � tsp salt and 1 tsp cooking wine, mix well and marinate for 20 minutes.
- Wash the leeks and cut into sections, wash and drain the bean sprouts for later use. Take out the batter from the refrigerator, add bean sprouts and chives after stirring smoothly. If the batter is too thick, add a little water to make it thinner.
- Heat an appropriate amount of cooking oil in the pot on medium-high heat, put the prawn cracker mold in the oil and heat together, so that the prawn cracker will be easily taken out later. If you don't have a mold, you can use a shovel or a larger spoon instead
- Take out the mold, put in 1.5 tablespoons of batter, spread it slightly, and spread 3-4 small river prawns on the batter.
- Put the mold in hot oil and fry until golden on both sides, then drain the oil out of the pan. After the first piece of prawn cracker is taken out, the second piece can be made. And so on until all the batter is fried!