• Prawn and corn fritters

    Serves: 20 - 30 fritters
    Cooking Time: 30 mins


    • 250ml (1 cup) small prawns, heads
    • and tails removed
    • 360g (3 cups) cake flour
    • 30ml (2 tbsp) sugar
    • 5ml (1 tsp) salt
    • 2,5ml (½ tsp) bicarbonate of soda
    • 250ml (1 cup) bean sprouts
    • 2 leeks, cut into 2cm pieces
    • 1 onion, thinly sliced
    • 1 red chilli, seeded and thinly sliced
    • 125ml (½ cup) corn kernels
    • 250ml (1 cup) water
    • oil, for deep-frying



    In a large bowl, combine all the ingredients except for the oil. Mix thoroughly until well combined. If the mixture is too thick to stir, add a little water. It should be the right consistency to drop spoonfuls into a pan of hot oil for frying.


    Heat the oil in a pan and drop in spoonfuls of the mixture, flattening them slightly with a fork to form fritters. Deep-fry until golden brown. Drain on paper towel.


    Serve hot with sauce of your choice.