Tapioca fritters: A classic teatime snack
These savoury fritters are crispy, crunchy, and perfect for a late afternoon pick-me-up. Best served with chilli sauce.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Wok
- Stove
- Slotted spoon
- Whisk
- Spoon
- Kettle
- Paper towel
Ingredients
- 1.5kg tapioca, peeled and roughly cut into chunks
- 1 tbsp dried prawns, soaked in hot water
- 6 shallots, peeled and finely sliced
- 2 cloves garlic, peeled and slice
- 1 green chilli, finely sliced
- 1 small bunch Chinese celery, finely sliced
- 1 tsp salt
- 150g all-purpose flour
- 1 egg, beaten
- Vegetable oil for deep frying
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