60ml neutral-flavoured cooking oil, plus extra to deep-fry
1 large egg
30g spring onions, finely chopped, plus extra, thinly sliced, to garnish
250g raw small prawns chilli sauce, to serve
Method
Mix both flours, the baking
powder, stock powder, sugar
and a pinch each of salt and
ground white pepper in a bowl.
Add the oil to the mixture and
stir to combine. In a separate
bowl, whisk together the egg
and 200ml water, then add to
the flour mixture. Whisk well
until the mixture is thoroughly
combined and smooth with no lumps. Stir through the
chopped spring onions.
Heat some oil in a wok over
a medium-high heat until it
reaches 170-180C on a cook’s
thermometer, or tiny bubbles
gather around a wooden
chopstick inserted into the oil.
Gently lay a stainless steel
ladle in the hot oil and heat for
3 minutes. Remove the ladle,
scoop some batter into it and
arrange a few prawns on top.
Gently return the ladle to the
hot oil and cook until the fritter
slides off it. Use chopsticks to
gently turn the fritter over to
cook on the other side for 3 minutes until crispy. Remove
and drain on kitchen paper.
Repeat with the remaining
batter and prawns. Sprinkle
with extra spring onions and
serve with the chilli sauce.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE GOLDEN WOK BY DIANA CHAN, PHOTOGRAPHY BY ARMELLE HABIB (QUADRILLE, £26).
