Philippine Shrimp Fritters

Ingredients:

300 g Raw prawns

50 g Dried rice vermicelli

1 Egg

3/4 cup Water

1 tablespoon Fish sauce

1 cup Plain flour

1/4 teaspoon Bagoong

3 Spring onions, sliced

1 small Red chili, finely chopped

Cooking oil for deep-frying

Sweet chili sauce to serve

Cooking Instructions:

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

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