The Chronicle

Lock in for a big world of flavours

THESE INTERNATIO­NAL DISHES HAVE A FLAVOUR ATTRACTION BOUND TO BRING CHEER TO LOCKDOWN

- – Diana Chan

MALAYSIAN PRAWN FRITTERS MAKES 16. PREP 5 MINS. COOK 10 MINS RECIPES CREATED FOR MAILLE MUSTARD INGREDIENT­S

• 16 small prawns, washed and whiskers snipped

• 275g self raising flour

• 60g rice flour

• ½ teaspoon ground turmeric

• 1 small egg, lightly beaten

• 350ml water

• 1 cup of bean sprouts

• 2 stalks spring onion, finely chopped

• 1 red chilli, finely sliced

• Salt and sugar to taste

• Oil for deep-frying

• Hollandais­e sauce, to serve

METHOD

1 Add both flours into a large mixing bowl and season with a pinch of salt and sugar. Add beaten egg and mix into a batter with water. Add in bean sprouts, spring onion, chilli and onion then leave batter to stand for 15-20 minutes.

2 Heat a metal ladle in hot oil for half a minute. Fill the hot ladle with 1½ tablespoon­s of the batter. Place a prawn in the centre and press lightly down with chopsticks or tongs. Gently lower the ladle into the hot oil and lightly bathe with oil. Deep-fry until the fritter turns golden in colour. This should take 2-3 minutes.

3 Loosen the fritter from the ladle using a pair of chopsticks and allow it to cook further for a minute or until the fritter turns golden brown.

4 Drain on some paper towels. To serve, spoon over or dip your fritter into the hollandais­e and garnish with some chopped spring onions.

Optional: Serve with an Asian-style slaw.

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