Prawn Fritters

Method

Combine plain flour, cornflour, baking powder, salt and white pepper in a large bowl. In another bowl, whisk the egg with cold water until well combined. Pour the wet mixture into the dry ingredients, stirring until you have a smooth batter with a consistency slightly thicker than single cream. Fold in the minced garlic and spring onions. Pat the prawns dry with kitchen paper and gently fold them into the batter, ensuring each prawn is well coated. Heat the oil to 180°C in a deep, heavy-bottomed pan or wok. Using a slotted spoon, carefully lower spoonfuls of batter with prawns into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes until golden brown and crispy, turning occasionally for even cooking. Drain on absorbent kitchen paper and serve immediately with sweet chilli sauce or sambal.