[world_famous_recipes] Malaysian Prawn Fritters with Crispy Seaweed

Malaysian Prawn Fritters with Crispy Seaweed

Ingredients

450g/1lb raw prawns, shelled and de-veined
225g/8oz fresh bean sprouts, rinsed
120g/4½oz plain flour
2 tsp baking powder
2 small, fresh red chillies, seeded and finely chopped
1 tsp ground coriander
½ tsp ground turmeric
2 tbsp finely chopped spring onions
2 tbsp finely chopped fresh coriander
1 tsp salt
2 eggs, beaten
400ml/14fl oz oil, preferably groundnut, for deep-frying
freshly ground black pepper
For the seaweed
1.25kg/12oz bok choi
900ml/30fl oz groundnut oil
1 tsp salt
2 tsp sugar
50g/2oz pine kernels, lightly roasted

Method

1. Finely chop half the prawns.
2. Combine the chopped prawns with the bean sprouts, flour, baking
powder, chillies, ground coriander, turmeric, spring onions, fresh
coriander, salt, pepper and eggs. Mix well.
3. Take a dessertspoonful of the chopped mixture, place one whole pawn
on top and press it into the mixture so that the prawn is set in.
Continue until you have used up all the mixture and whole prawns.
4. Heat the oil in a deep-fat fryer or a large wok.
5. Deep-fry the fritters, a few at a time, for 2-3 minutes, until they
are golden brown. Drain them on kitchen paper and serve at once.
6. For the seaweed, separate the stalks from the stem of the bok choi
and then cut the green leaves from the white stalks.
7. Wash the leaves in several changes of cold water, then drain them
thoroughly and dry in a salad spinner.
8. Roll the leaves up tightly, a few at a time, and finely shred them
into strips 5mm wide.
9. Spread them out on a baking sheet and put them in an oven preheated
to 130C/250F/Gas 1 for 15 minutes to dry slightly.
10. They should not be completely dry or they will burn when fried.
Remove from the oven and leave to cool. This can be done the day before.
11. Heat a wok over a high heat, then add the oil. When the oil is hot
and slightly smoking deep-fry the greens in three or four batches. After
about 30-40 seconds, when they turn crisp and green, remove them
immediately from the wok and drain well on kitchen paper.
12. Leave to cool.
13. Toss the crispy greens with the salt and sugar.
14. Garnish with the pine kernels and serve




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