Ingredients:
- Batter - Plain flour 500 gms
- Bean sprouts (Tau Geh) palm size grasp (use 2/3 of 20cts)
- Bangkwang 1/2 of medium size (shredded)
- Onions 1 red medium size (shredded)
- Salt 2 tspsful
- Ajinomoto (optional)
- Water add enough to make a smooth batter
- Small white prawns 150 gms or more (wash and leave the shell on, pat dry)
Method:
- Add water slowly to make a thick batter. Slowly add in the rest of the ingredients except the prawns.
- Heat the oil till hot, put in the ladle to heat, remove and put a small amount on to the ladle, spread it out and put a few pieces of prawns on top, put it back into the hot oil to deep fry for a few mins before it comes loose.
- Fry till golden brown. Remove, cut up and serve with the special homemade chilli sauce.
- *May also deep fry Tau Kwa and squid. Cut up some cucumber to go with it as well.
Ingredients for Chilli Peanut Sauce:
- Assam paste 150 gms (take 1/2 of a small pack)
- Water 3 cups (mix with water to extract juice)
- Roasted peanuts 300 gms
- Sesame seeds 50 gms
- Chilli boh 50cts
- Garlic 4-5 cloves (pounded)
- Ginger 2-3 cm (pounded)
- Sugar (according to your own taste)
- Cornstarch 2 tsps mix with a little water
Method:
- Bring water and assam juice to a boil.
- Add in the rest of ingredients. Stir till all combine, add the cornstarch to thicken.
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