Food and Travel Magazine | Prawn fritters
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Cooking tools:
- Wok
- Deep-fry thermometer
- Ladle
- Chopsticks
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Paper towel
Ingredients
- 150g rice flour
- 50g plain flour
- 2tsp baking powder
- 1tsp chicken stock powder pinch sugar
- 60ml neutral-flavoured cooking oil, plus extra to deep-fry
- 1 large egg
- 30g spring onions, finely chopped, plus extra, thinly sliced, to garnish
- 250g raw small prawns chilli sauce, to serve
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