500 grams cooked
small prawns (shrimps) shelled and deveined
1/2 cup rice
flour
1/2 cup self
raising flour
1/2 cup semolina
flour
1/2 cup besan
(chick pea) flour
1 tablespoon
cornflour
1 teaspoon baking
powder
1/2 teaspoon
turmeric
1/2 teaspoon
ground cunin
1/4 teaspoon hot
chilli paste
2 eggs beaten
water to mix
1 large onion,
finely chopped
1 teaspoon
crushed ginger
3 spring onions
finely chopped
1 cup oil for
frying
fresh coriander
for garnish
salt and pepper
to taste
Method:
Shell the prawns and
devein if necessary. Cut into smaller portions if necessary for
incorporation into batter. Set aside.
Sift flours, baking
powder and seasonings. Place in bowl and make a well in the centre.
Pour in the beaten eggs and stirring from the centre, incorporate
flour until thick. Gradually add water, stirring constantly to produce
a thick but smooth batter.
Stir into the batter
the finely chopped onion, crushed ginger, finely chopped spring onions
and prawns. Taste and add salt and pepper to taste. Cover and allow to
stand for 15 minutes.
Heat oil in a
shallow-sided frying pan. Slide one tablespoon of batter, including
prawns at a time into the oil and cook on both sides until golden on
both sides. drain on kitchen towel paper.
Serve hot with chilli
sauce and garnish with coriander leaves.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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