LEAH's Kitchen: Jemput-jemput Udang (Prawn Fritters)

One day, my mom brought back some #prawnfritters home from her workplace. I didn't expect it to be so addictive, especially when your teeth sinks in into the prawn meat in the fritters itself. Yummy! My husband got so addicted to it that he asked me to learn how to make it. Ok, Mr Husband, you asked for it, so you will get it :)

Jemput-Jemput Udang (Prawn Fritters)

 

Ingredients:

4 cups of flour

2 eggs

1.5 tsp of salt

0.5 tsp of ajinomoto

2 tsp of turmeric powder

1 large onion (blended)

1 cup of spinach (boiled and cut finely)

Handful of parsley (daun sop)

16 pcs fresh prawns (peeled and cut into small pieces)

Chilli padi (chopped finely)

Water

Instructions:

1. Sift flour into a large mixing bowl. Add eggs, salt, ajinomoto and turmeric powder.
2. Pouring in water bit by bit into the bowl, start mixing the ingredients inside the bowl till batter is evenly mixed. Batter should not be too thick or too liquid. Add water/flour to adjust texture accordingly (for me, I used a blender at the end to make the batter smoother).
3. Add onion, spinach, parsley, prawns and chilli padi into the batter. Mix evenly again.
4. Pour substantial amount of cooking oil into a frying pan to start deep-frying fritters. Using a tablespoon, pour in the mixture one by one to get the fritter's shape desired (Mine looked flat, you can add self-raising flour to give it more shape).
5. Deep fry fritter till it turn golden brown and crisp. Serve with chilli sauce.