Prawn Fritters (脆皮油炸虾)

Simple Chinese snacks, Deep fried prawn fritters. 


20 prawns, jumbo size
1 cup frying mix (Korean frying mix, available in Korean stores)
3/4 cup cold water
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp cooking wine
1/2 tsp cornflour


(1)  Peel and devein prawns. 
(2)  Add seasoning to prawns, and leave aside for 30 minutes.
(3)  Mix the frying mix powder with water, and mix into a smooth batter.
(4)  Dip the prawns in the batter to coat evenly.
(5)  Heat the frying oil over high heat, and deep fry until golden. 
(6)  Drain on absorbent paper, and serve hot with wasabi mayo dipping sauce. 
(7)  Dipping sauce:  Wasabi Mayo –  Stir 1 tsp of wasabi paste into 5 tbsp mayonnaise. 

Thai Fish Cake (泰国鱼饼)



1 lb skinned white fish fillets, cut into chunks (if using frozen fillets, defrost and cut into chunks)
1 tsp fresh ginger, chopped finely

3 garlics,minced
1 egg, beaten

1 tbsp Thai green curry paste/red curry paste (I use green curry paste) 
1 red chili, seeded and chopped finely (optional) or 1 tsp chilli flakes
salt and white pepper
3 tbsp corn flour (adjust accordingly – fish paste to be thick)
1 green onion, chopped finely

bunch of fresh cilantro, chopped finely

5 pieces of long green beans, chopped finely


(1)  Put the fish into a food processor, add next 7 ingredients and process until smooth. 
(2)  Remove fish paste mixture into a big bowl, stir in green beans, green onion and cilantro. 
(3)  Wet hands, and shape the fish paste into small patties about palm size. 
(4)  Place them on a plate in single layer, and put in fridge to chill for at least 30 minutes.
(5) Heat oil in a non-stick pan and gently add fish cakes.  Fry till both sides are brown and crispy. 
(6)  Drain fish cakes on paper towels, and keep warm.
(7)  Sprinkle with chopped cilantro, and serve with dipping sauce. 
Dipping sauce (optional):  Blend Thai sweet chilli sauce with 1 tsp vinegar and chopped cilantro.  For sauce with crunchy texture, you can add 1 tbsp shredded carrot and cucumber.