Prawn or Shrimp Fritters

Adapted from a Chinese recipe, these Prawn or Shrimp Fritters make a simple but delicious first course. Use Dublin Bay prawns or large Gulf shrimps, if these are available.

½ lb. prawns or shrimps, shelled, with the tails left on and deveined

6 tablespoons cornflour

1 teaspoon salt

½ teaspoon cayenne pepper

2 eggs, separated

3 tablespoons water sufficient vegetable oil for deep-frying

1 tablespoon wine vinegar

1 tablespoon soft brown sugar

1 tablespoon tomato puree

1 tablespoon soy sauce

1 tablespoon vegetable oil

½ teaspoon salt

These crispy, Chinese-style Prawn or Shrimp Fritters make an exciting first course or light luncheon meal, served with a tasty sauce.

4 tablespoons dry sherry

1 tablespoon cornflour dissolved in

4 fl. oz. water

2 lemons, cut into wedges

Wash the prawns or shrimps in cold water and set them aside to drain on kitchen paper towels.

In a small mixing bowl, combine the cornflour , salt and cayenne. Make a well in the centre of the mixture and drop in the egg yolks and water. Using a wooden spoon, mix the yolks and water. Slowly incorporate the cornflour mixture and mix well to make a thick, smooth batter. Set aside for 20 minutes.

Meanwhile, make the sauce. In a small saucepan, bring the vinegar, sugar, tomato puree, soy sauce, vegetable oil, salt and sherry to the boil over moderate heat, stirring constantly. Reduce the heat to low and stir in the dissolved cornflour .

Cook the sauce for 1 minute or until it is thick and translucent. Remove the pan from the heat and set aside.

In a small mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form’ stiff peaks. Fold the egg whites into the batter.

Fill a deep-frying pan one-third full with the oil. Place the pan over moderate heat and heat the oil until it reaches 375

DF on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.

Holding the prawns or shrimps by the tails, dip each one in the batter. Drop them carefully into the hot oil, a few at a time, and fry for 3 to 4 minutes or until they are golden brown. Using a slotted spoon, remove the fritters from the pan and drain them on kitchen paper towels. Keep warm while you fry the remaining prawns or shrimps in the same way.

Place the fritters on a warmed serving

Serve Prawns or Shrimps in Sweet and Sour Sauce as a quick, easy-to-make and simply delicious dinner party main dish. dish and garnish with the lemon wedges. Reheat the sauce, then pour it into small individual saucers. Serve immediately, with the fritters.

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