Singapore prawn fritters with sweet chili sauce Prawn fritters and sweet chili sauce make an almost inescapable pairing in Singaporean cuisine. And these definitely form the sort of morsels that taste like a treat. They work well as part of a buffetstyle meal or as canapés for a party.
– 11⁄3 cups all-purpose flour.
– ½ tsp baking powder.
– 1⁄4 tsp ground turmeric.
– 1 tsp sea salt.
– 1 bunch of fresh chives, finely chopped.
– 1 fresh red jalapeño or serrano chili, seeded and finely chopped.
– 4 scallions (green onions), finely sliced.
– 1½ cups fresh bean sprouts, rinsed and drained well.
– 2 cups vegetable oil for frying.
– 24 fresh prawns, peeled and deveined.
– fresh cilantro to garnish.
– For the sweet chili sauce.
– 3 fresh red jalapeño or serrano chilies, seeded and finely chopped.
– 2 garlic cloves, finely chopped.
– 1 tbsp sugar.
– 2 tbsp white vinegar.
– juice of 1 lime.
Step 2: Combine all the ingredients for the sweet chili sauce. Add ¼ cup of water, stir, and set aside.
Step 3: Heat the oil in a heavy pan over medium-high heat for deep-frying. Dip a small ladle into the hot oil and hold it there to heat for 15 seconds. Remove the ladle from the heat, letting any excess oil drip off. Half-fill the ladle with some of the batter, then press 2 prawns into the batter. Very carefully immerse the entire ladle with prawns into the hot oil (take extra care as the oil will splatter because of the moisture in the batter). Deep-fry for 2–3 minutes. Using a spatula or a small sharp knife, remove the fritter from the ladle, slip into the oil, and fry for 3 minutes longer or until golden brown. Drain on paper towels and keep warm. Repeat the process until all of the prawns have been used.
Step 4: Serve hot and crispy with the sweet chili sauce for dipping. Fresh cilantro can be added to either or both the sauce and the fritters as a garnish.