serves
4-6
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
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Snazzy Snacks
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 litres oil, for deep-frying
- Salt and white pepper
- MSG (optional)
Prawn fritters
- 150 g prawn meat, roughly chopped
- 2 eschallots, thinly sliced
- 50 g garlic chives, cut into 4 cm lengths
- ½ cup grated carrot
- ½ cup corn kernels
- 1½ cup plain flour
- 1 cup (250 ml) water
Chilli sauce
- 6 red chillies, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 cup water
- ¼ cup (60 ml) vinegar
- 2-3 tbsp sugar
- 1 tsp fish sauce
- ½ lime, juiced
- 2 tbsp finely chopped coriander leaves
- 2 spring onions, thinly sliced
Instructions
- Heat the vegetable oil for deep-frying in a large, heavy-based saucepan to 180-190˚C.
- While the oil is heating, make the fritters by combining the ingredients in a large bowl with a generous pinch of salt, pepper and MSG (if using) and mix well to form a thick batter. Use a metal spoon to scoop dollops of batter into the hot oil in batches and deep-fry the fritters until crisp and golden.
- To make the chilli sauce, combine the chillies, garlic and water in a blender and blitz. Transfer the mixture to a small saucepan with the vinegar, sugar and fish sauce and bring to a light simmer. Cook, stirring occasionally, for 10-15 minutes, until it thickens. Remove from the heat and allow to cool.
- To serve, stir the lime juice, coriander and spring onion through the chilli sauce. Serve the jemput-jemput udang with the chilli sauce.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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