Seafood Recipes - Prawn Or Shrimp Fritters

Ingredients

• 1 1/2lb (700g) shrimp, peeled, with the tails left on and divined

• 6 tbsp cornstarch

• 1 tsp salt

• 1/4 tsp cayenne pepper

• 2 eggs, separated

• 3 tbsp water

• vegetable oil fro deep-frying

SAUCE

• 1 tbsp wine vinegar

• 1 tbsp soft brown sugar

• 1 tbsp tomato paste

• 1 tbsp soy sauce

• 1 tbsp vegetable oil

• 1/4 tsp salt

• 1/4 cup (50ml) rice wine or dry sherry

• 1 tbsp cornstarch, mixed to a paste with 1/2 cup water

• 2 lemons, cut into wedges

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Method:

1. Wash the shrimps (prawns) in cold water and drain on kitchen towels.

2. Combine the cornstarch, salt and cayenne. Make a well in the centre and add the egg yolks and water. Slowly incorporate the dry ingredients into the liquids until the mixture forms a smooth batter. Set aside for 20 minutes.

3. Meanwhile, make the sauce. Put the ingredients, except the cornstarch mixture, into a saucepan and bring to the boil, stirring constantly. Reduce the heat to low and stir in the cornstarch mixture. Cook, stirring constantly, until the sauce thickens and becomes translucent. Remove from the heat and set aside.

4. Beat the egg whites until they form stiff peaks, fold into the egg yolk batter.

5. Fill a large saucepan one-third full with oil and heat until it is hot. Holding the prawns (shrimps) by the tails, dip each one in the batter then drop they carefully into the oil, a few at a time. Fry for 3 to 4 minutes, or until they are golden brown. Remove from the oil and drain on kitchen towels.

6. Arrange the fritters on a warmed serving dish and garnish with the lemon wedges. Reheat the sauce, then pour into small individual bowls. Serve at once, with the fritters.