BBC navigation


Prawn fritters


Preparation method

  1. In a food processor, blend together the prawns, spring onions, carrots, kohlrabi, galangal, mint, basil and chilli to a coarse texture, rather than a completely smooth paste. Use a tablespoon to scoop walnut-sized balls out of the mixture and coat each ball in the rice flour.

  2. Heat the vegetable oil in a deep heavy-bottomed pan or wok, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.)

  3. Add each fritter to the pan, one-by-one, until the mixture is used up (you may have to cook the fritters in batches if necessary).

  4. When the fritters are golden-brown, remove from the pan with a slotted spoon and transfer to a dish lined with kitchen paper.

  5. Serve straightaway.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss