11⁄3 cups all-purpose flour
½ tsp baking powder
1⁄4 tsp ground turmeric
1 tsp sea salt
1 bunch of fresh chives, finely chopped
1 fresh red jalapeño or serrano chili, seeded
and finely chopped
4 scallions (green onions), finely sliced
1½ cups fresh bean sprouts, rinsed
and drained well
2 cups vegetable oil for frying
24 fresh prawns, peeled and deveined
fresh cilantro to garnish
For the sweet chili sauce
3 fresh red jalapeño or serrano chilies,
seeded and finely chopped
2 garlic cloves, finely chopped
1 tbsp sugar
2 tbsp white vinegar
juice of 1 lime
1To make the fritters, sift the flour, baking powder, turmeric, and salt into a
bowl. Whisk in 7oz (200ml) water to make a thick batter with the consistency
of heavy cream. Add the chives, chili, scallions, and bean sprouts. Mix together
well, and pour the batter into a large measuring cup or pitcher.
2Combine all the ingredients for the sweet chili sauce. Add ¼ cup of water,
stir, and set aside.
3Heat the oil in a heavy pan over medium-high heat for deep-frying. Dip a
small ladle into the hot oil and hold it there to heat for 15 seconds. Remove
the ladle from the heat, letting any excess oil drip off. Half-fill the ladle with some
of the batter, then press 2 prawns into the batter. Very carefully immerse the
entire ladle with prawns into the hot oil (take extra care as the oil will splatter
because of the moisture in the batter). Deep-fry for 2–3 minutes. Using a spatula
or a small sharp knife, remove the fritter from the ladle, slip into the oil, and fry for
3 minutes longer or until golden brown. Drain on paper towels and keep warm.
Repeat the process until all of the prawns have been used.
4Serve hot and crispy with the sweet chili sauce for dipping. Fresh cilantro
can be added to either or both the sauce and the fritters as a garnish.
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