Prawns or Shrimp?
Are they one and the same?
I did wonder when I decided to embarked on my next recipe in my personal baking challenge with A Baker’s Odyssey by Greg Patent.
A shrimp and a prawn in Australia are two different animals and generally a shrimp in Australia is inedible or too small. However what is called a shrimp in the US is a prawn in Australia.
So, with that out of the way, I found myself at the local fishmonger. In Queensland we have a few varieties of prawns to choose from. On the day I visited, king, banana and tiger prawns were available. The banana prawns were my pick being a little smaller than the others plus lovely and sweet.
These fritters were delicious with a flavoursome Thai Chilli Sauce. However when I make them again I would increase the amount of prawns.
Thai Prawn (we are in Australia after all) and Bean Sprout Fritters
with Thai Chilli Sauce
(makes 12 Fritters)
1 cup rice flour
6 tablespoons plain flour
1/2 teaspoon salt
3/4 cup sparkling mineral water ( plus more if needed)
115g ( 4 ounces) bean sprouts
230g (8 ounces) prawns, peeled, deveined and cut into small pieces
3 spring onions, finely chopped
2 garlic cloves, minced
Peanut or Vegetable oil for frying
Thai Chilli Sauce (recipe follows)
Place rice flour, plain flour and salt into a bowl. Stir in mineral water with a whisk. The batter should not be too thick – the consistency of heavy cream. Add more water if necessary then allow to stand for 30 minutes.
Add the prawns, bean sprouts, spring onions and garlic to the batter. Stir well.
Have ready a baking sheet lined with several thicknesses of paper towel.
Pour about 1/2 inch of oil into a frying pan ( I used an electric non-stick). Heat to medium hot. When the oil is quite hot, spoon in 6 heaped tablespoons of fritter batter
After a minute or two, when they fritters are golden brown, flip over and continue until golden brown all over. Remove to paper towels to drain. Continue with the remaining batter.
Thai Chilli Sauce
5 dried chillis ( I used fresh because that was all I had)
6 large garlic cloves
1/4 teaspoon salt
1/4 to 1/3 cup tamarind concentrate ( I used the jarred variety)
1/4 seasoned rice vinegar, plus more if needed
3 tablespoons firmly packed light or dark brown sugar, plus more if needed
If using dried chilli, chop and soak in boiling water until very soft. If using fresh chopped finely.
Place garlic, salt,tamarind, rice vinegar and brown sugar in bowl of the food processor and add chilli ( if using dried remove from soaking water). If you don’t like the sauce too hot remove the seeds. Process until quite smooth. This sauce can be used as is but the flavour is better if cooked for a short while. In this case, scrape the mixture into a medium saucepan and simmer for 5 minutes.
Taste and adjust if necessary.
Serve hot fritters with Thai chilli sauce and enjoy!