Crispy Cornflake Prawn Fritters

“Creates the real flavour out of its simplicity”

Using cornflakes to coat prawn fritters makes the dish special and imaginably delicious. The cornflakes crust created a much more crispy texture and aromatic flavor in the palate than the flour or bread crumbs coating.

I learned this delicious cornflake prawn fritters dish from an adaption of recipe in a small fast food recipe book complimentary with the purchase of a lifestyle magazine.

My family loved this version of deep fried prawn fritters so much. This recipe was indeed sugaring our meal last evening. The whole dish with servings for 4 was mopped up by just 3 of us in the end of the dinner.

Ingredients
400 grams of medium prawns, shelled and deveined, with tail intact
120 grams of plain cornflakes, crushed into tiny pieces

Seasoning for prawns:
½ teaspoon of sugar
½ teaspoon of grounded white pepper
1 teaspoon of chicken granule
1 teaspoon of corn starch

Batter ingredients:
6 heaping tablespoons of plain flour
2 heaping teaspoons of baking powder
1 tablespoon of vegetable oil
150 grams of water

1 cup of cooking oil (for frying prawns)

Method
1) Marinate prawns with the listed seasoning, for at least 20 minutes.

2) Mix plain flour and baking powder in a large bowl. Make a well in the centre and pour in vegetable oil. Cover with flour mixture. Gradually add in water and mix well to create smooth batter. Consistency of batter should be smooth with resistance.

3) Heat wok with oil over high fire. Reduce heat to medium-low fire when oil heated enough. Dip the whole prawn into batter then coat well with crushed cornflakes. Place coated prawn into heated oil and fry till golden brown. Repeat step till all prawns are done. Drain fried prawn fritters on paper towels. Serve with apple yogurt or mayonnaise as dipping sauce, if desired.

A tail of conrflake prawn fritter counts about 95kcal.

Tips: Crush cornflakes with fork or get a blender to do the job, but do not ground the cornflakes. Crush till tiny pieces will do, it makes the fritters apprear more delicate looking. However, if preferred crunchier and fuller biting on the crust, remain cornflakes in original whole pieces (but be reminded that it will be more difficult to coat with large pieces).