Prawns Fritters

I fried some prawn fritters for my Wildboar as he can eat seafood because his cholesterol and blood pressure reading is good . So he can still enjoy some prawns ,unlike me, I have to be careful as I tend to over indulge where seafood is concerned :p His dad, my father-in-law made the most delicious prawn fritters but alas I did ask him for the recipe when he was alive.  So I have to guess how he did it.   I remembered he said something like 3 types of flour - rice flour, corn flour and all purpose flour, but the ratio of the flour I am in the dark.  I just simply add the ratio of 3 part all purpose flour, 2 parts rice flour and 1 part corn flour. I added 1 tsp of baking powder for a fluffier texture.  It turned out not bad, soft on the inside and crisps on the outside.  Nice !  I added chopped spring onions and chopped chillies for some heat and some Maggi chicken granules for taste. I did not measure the water, just add to the right consistency, not too watery neither too thick.  Added an egg too .  I guess this is an old fashion method of making the batter for the prawn fritters :) but on a healthier note as I fried them in a few tablespoons of rice bran oil in a non stick pan.  Anyway it taste good ( how I know coz I stole a piece to taste the texture of the batter ! ) and Wildboar loves it though it may differs a bit from his dad's preparation.  I kicked myself for not asking him to give me his exact recipe!!!

fresh sea prawns makes the best prawn fritters

smell good and have a firm texture

I add only just enough oil to make the prawn fritters as you can see

in the picture above.  The inside is soft and the edges are crispy

healthy way to fry prawn fritters

thai chilli sauce as dip for the prawn fritters

crisps edges, hubby loves it ! and that is all that matters :)

 Prawns Fritters

ingredients:

18 pieces of sea prawns - medium size , remove shells and deveined
marinate deveined prawns with 1 tsp sugar and a pinch of salt

batter:
(A)
150 gms of AP flour
100 gms  of rice flour
50 gms of corn flour
1 tsp of baking powder
1/4 tsp of Maggi granules * to taste
2 tbsp of chopped spring onions
1 tsp of chopped 's eyes chillies
1 egg
water at room temp - add in slowly to the flour ingredients to make the right consistency

rice bran oil for frying the prawns fritter

Method:

Place ingredients (A) in a small bowl and give it a quick stir so that the ingredients are well mixed together- add in water slowly to flour mixture.  Add just enough water to get the right consistency. Leave the batter aside for 15 minutes before adding in the prawns .

Heat up just a few tablespoons of rice bran oil in a non-stick pan.  Once the oil is hot, scoop a small ladle of batter plus two prawns and gently place them on the pan, leave a space for the next scoop and repeat till the pan is filled with dollops of batter/prawns.  Once the bottom sides are crisps, turn them over and once the other side is brown, dish out and place on paper towels to absorb excess oil. Repeat till all the batter and prawns are used up. Serve with chilli sauce of your choice.

Enjoy!

Pumpkin Flower Fritters

I have been wanting to make fritters from flowers...I have seen people making zucchini fritters and when I googled and found that pumpkin flowers can be make into fritters too , I was jumping with joy.  In the course of excitement and in my hurry to harvest the newly blooms, I forgotten that I should check the gender of the flowers.  I am no gynecologist okay.  Plucked them off and happily heads toward the kitchen.  I removed petals by petals and soaked them in water to remove dust and dirt.  No pesticide as it is homegrown , thus I soaked them for just 5 mins.  After I removed the petals, I noticed that I have plucked the female flowers......grrrr I should have hand-pollinated the female flower so that I get the pumpkin and eat only the male flowers. 

Anyway, to cut the story short, I use d the batter recipe shared by Pharma's Kitchen.  It turned out fabulous...the fritters turned out crunchy and stay crunchy for quite a while. His batter recipe is the best thus far.  Simply loves it and I will use his batter recipe again. Do hop over to his blog for more delicious dishes. 

I used Rice Bran Oil for frying the fritters as it is healthier and Rice bran oil is the oil extracted from the hard outer brown layer of rice after chaff (rice husk). It is notable for its high smoke point of 232 °C (450 °F) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in several Asian countries

I will be planting more kabocha for its flowers now that I know it tasted so good

soak for just 5 mins to remove dust and soil from the petals

dry the petals on two layers of paper towel before coating 

with the batter

I wish the kabocha has more blooms

the best snack ever !

this is so good that I am dreaming of a bed 

of kabocha with lots of flowers in my little patch

Pumpkin Flower Fritters

a few Kabocha flowers-  keep the petals only

batter ( adapted from Pharma's Kitchen )

5 tablespoons of Rice Flour

2 tablespoons of Glutinous Rice Flour

1/2 teaspoon of Baking Powder

Salt

Pepper

Smoked Paprika Powder * I use chilli flakes

1/4 can of Beer or water if not using beer

Rice Bran Oil  -  2" of oil in a small deep- pan

Method:

Soak the kabocha flower petals in water for 5 mins.  Drain off water and lay the petals in between two layers of kitchen paper towels for 5 mins or until water is absorbed into the paper towel.

Mix the dry ingredients for batter till well combined.  Slowly add in the beer or water till you get the right consistency ( not too thick nor too watery - as long as the batter can stick onto the petals and not drain off )

Heat rice bran oil , use a wooden chopstick to test whether the oil is ready for deep frying. When you see bubbles around the chopstick end, it is ready.

Gently coat the petals and drop in gently into the hot oil, one at a time.  The moment it turned golden brown, scoop out and drain on paper towels to take off excess oil.

Enjoy !