Warning: These fritters are seriously addictive! Once cooked, they are crispy on the outside, and soft and fluffy on the inside. They make great party food as they can be prepared ahead, then kept warm in the oven.
350g (12oz) plain flour
150g (5⅓oz) prawns, peeled and deveined
1 medium white onion, peeled and diced
3spring onions, finely chopped
100g (3½oz) bean sprouts, tailed
85g (3oz) carrot, peeled and shredded
1green chilli, finely chopped
250ml (8fl oz / 1cup) water
Vegetable oil, as needed for deep-frying
Place the plain flour, cornflour, baking powder, turmeric powder and salt in a mixing bowl. Mix well.
Add the prawns, onion, spring onions, bean sprouts, carrot and chilli. Mix well so the flour mixture coats the prawns and vegetables.
Add the water a little at a time, stirring until the batter is slightly loose but not runny. Set aside for 15 minutes for the baking powder to work.
Heat sufficient oil for deep-frying in a wok over medium heat.
Dip a small round metal ladle in the hot oil for few seconds to heat it up, then pour 1–2 Tbsp batter into the ladle. Lower the ladle quickly back into the hot oil to let the batter cook. As the batter cooks, it will loosen from the ladle. Turn the fritter over occasionally until it is evenly golden brown. Remove and drain well on paper towels.