Chinese Prawn Fritters

The return of prawns? Of course. Basically because I had to finish up the about 10 prawns still in my fridge. These batter coated, fried to utter puffy and crispy crunchy atop and juicy a single prawn inside Chinese style (Chinese Fried Rice, Kam Heong Prawns & Fried Shrimp Wantons) fritters? Chinese Prawn Fritters (Tamarind Prawn Curry, Penang Prawn Mee, Prawn Sambal & Devilled Prawns) without a doubt can be a teatime snack, or for party going around nibbling or please, feel free to having it as a side for rice. Oh, not to forget for pairing along some chilli sauce and/or mayonnaise. I'm done here. I'll see you soon yea.  

Ingredients 

10 medium size prawns - remove heads, devein, leave half of the skin till the tail and pat dry

3/4 cup cake flour - sifted
(alternatively use all purpose flour and add a pinch of baking powder/soda)

5 shallots - chopped

2 stalks coriander leaves - shredded/chopped

1 egg white - whisk until fluffy. 

Salt and pepper for taste

Oil for deep frying

Method:

Combine flour, shallots, coriander leaves, salt and pepper.

Gradually pour in water and whisk/stir until batter is lump freed.
It should be just thick enough to coat the back of a spoon.

Coat prawns in egg white.
One by one, dip into batter.
Deep fry till golden brown. 

Drain off excess oil and serve with chilli sauce and mayonnaise