Scrumptious Treats with Yvonne Fernando
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9 February 2015 03:20 pm
PRAWN FRITTERS
Ingredients:
- 300gr Prawns cleaned
- leaving the shells
- 150 gr Prawns chopped
- 250 gr Flour
- 2 tbs Cornflour
- 1 tsp Baking Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Pepper
- 1 tsp Salt
- 50 gr Spring Onions cut into short lengths
- 1 Egg
- 3 tbs Red Bell Pepper chopped
- 3 tbs large Green
- Chillies chopped
- 225 ml Water
- Oil for deep frying
Marinade:
- 1 tbs Lime Juice
- ¼ tsp Salt
- ¼ tsp Pepper, and marinade the prawns, 300gr.
Method:
Sieve the flour, Cornflour, baking powder, turmeric powder together. Place in a bowl, add salt, pepper, spring onion leaves and egg. Mix well, gradually add water, stir and make a thick batter. Add chopped prawns, bell pepper and green chillies.
Heat oil in a deep pan, use a long handled ladle, place it in oil, allow to heat, lift the hot ladle from oil, pour the batter to fill the ladle and press one prawn. Then gently lower the ladle into hot oil, leaving 2-3 minutes to fry. Until the base of the fritter has formed a crust.
Raise the ladle out of the oil, and take off the fritter gently with a tip of a knife, then drain on a papper towel.
Repeat until all the batter and prawns are used up. Allow the fritters to cool, then cut into two and serve with sweet chilli sauce.
IKAN BILLIS (Sprats)
Ingredients:
- Fresh Sprats
- (cleaned and washed)
Ground to a paste:
- 12 dry red chillies
- (soaked for 15 minutes)
- 3 pods garlic
- 1 inch piece ginger
- 1 onion
- 1tbs coriander powder
- 1 tsp cumin powder
- 5 tbs oil
- 3 tbs tomato sauce
- 2 tbs sugar
- 50 ml tamarind juice
- ½ tsp. turmeric powder
- 3 spring curry leaves
- 2 onions sliced
- 2 green chillies sliced
- 1 tsp. salt
- 175 ml water
Method:
Add 1 teaspoon salt, 4 tablespoons into the sprats, sprinkle 8 tablespoons rice flour and coat the sprats. Heat sufficient oil, deep fry the sprats and set aside.
To make the sambal:
Heat oil, add the ground paste and fry for 2-3 minutes, add sugar, tomato sauce turmeric powder, tamarind juice, curry leaves and salt. Mix well, cover and cook for 5-6 minutes.
Open the lid, add fried sprats, sliced onions, green chillies and mix well. Serve with hot rice.
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