RECIPES OF PHILIPPINES

Ingredients

300 gm

50 gm

1

3/4 cup

1 tbsp

1 cup

1/4 tsp

3

1 small

Raw prawns

Dried rice vermicelli

Egg

Water

Fish sauce

Plain flour

Bagoong

Spring onions (sliced)

Red chili (finely chopped)

Cooking oil

Sweet chili sauce to serve

1. Peel and de-vein the prawns
2. Place half the prawns in a food processor and process until smooth
3. Chop the remaining prawns, place them in a bowl with the processed prawns and mix to combine
4. Place the vermicelli in a heatproof bowl, cover with hot water and soak for a minute
5. Drain and cut into short lengths
6. In a small jug, beat the egg, water and fish sauce
7. Sift the flour into another bowl and make a hole in the centre, gradually add the egg mixture and stir until smooth
8. Add the prawn mixture, bagoong, spring onion, chili and vermicelli to the bowl and mix to combine
9. Heat the cooking oil in a large pan or wok
10. Add a few tablespoons of the mixture to the pan and deep-fry for 3 minutes, or until the fritters are crisp and golden
11. Drain on paper towels
12. Repeat with the remaining mixture

Serve with sweet chili sauce