Prawn Fritters with Spicy Vinegar Dip

Ingredients

In this Filipino-American adaptation of Thai Poo Cha, we have incorporated flavors and ingredients commonly found in Filipino cuisine. The original dish typically uses fish, while we have substituted it with prawns, which are more commonly used in Filipino-American cuisine. Additionally, we have added a spicy vinegar dip, which is a popular condiment in Filipino cuisine, to enhance the flavors of the fritters. We alse have the original recipe for Poo cha, so you can check it out.

• 500g (1.1 lb) prawns, peeled and deveined 500g (1.1 lb) prawns, peeled and deveined
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1/2 cup cornstarch 1/2 cup cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup cold water 1 cup cold water
• Vegetable oil, for frying Vegetable oil, for frying
• For the Spicy Vinegar Dip: For the Spicy Vinegar Dip:
• 1/2 cup white vinegar 1/2 cup white vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 18g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper.
2. 2.
   Gradually add the cold water to the dry ingredients, whisking until a smooth batter is formed.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Dip each prawn into the batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry the prawns in batches for about 3-4 minutes, or until golden brown and crispy.
5. 5.
   Remove the prawns from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
7. 7.
   For the Spicy Vinegar Dip:
8. 8.
   In a small bowl, combine the white vinegar, minced garlic, chopped red chili, sugar, and salt. Stir well until the sugar and salt are dissolved.
9. 9.
   Serve the prawn fritters hot with the spicy vinegar dip on the side.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are peeled and deveined before using them in the recipe. You can leave the tails intact for a more visually appealing presentation.

Tips & Tricks

• For an extra crispy texture, you can double-coat the prawns by dipping them in the batter twice before frying.
• Adjust the spiciness of the vinegar dip by adding more or less chili according to your preference.
• Serve the prawn fritters immediately after frying to maintain their crispiness.
• If you prefer a milder flavor, you can reduce the amount of spices in the batter.

Serving advice

Serve the Prawn Fritters with Spicy Vinegar Dip as an appetizer or main course. Garnish with fresh cilantro leaves and serve with steamed rice or a side salad for a complete meal.

Presentation advice

Arrange the crispy prawn fritters on a platter, garnish with cilantro leaves, and place a small bowl of the spicy vinegar dip in the center. This will create an inviting and visually appealing presentation.