Prawn Paste Fritter Recipe
Prawn Paste Fritter is an amazingly delicious side dish recipe. The effortlessly prepared Prawn Paste Fritter is a dish that you would love to serve at your party.
Ingredients
3 prawns, shelled and cleaned
Tiny pinch Ve-Tsin
Pinch pepper
3 large extremely thin slices bread
1 large egg white
Pinch salt
1 small tablespoon very finely chopped lean cooked ham
Directions
Very finely mince the prawns and pound into a paste with a potato masher or wooden spoon.
Add the Ve-Tsin and pepper.
Trim the crust from the bread and cut each slice each into three two-finger widths. (If the slices are small you can use four or five slices of bread.) Whip the egg white to meringue stage with a pinch of salt and gently fold it into the prawns so that the meringue remains firm in texture.
Divide this mixture evenly between the slices of bread moulding each portion lightly but firmly to the bread, and at the same time leaving a nice rounded surface.
Tidy the edges.
In a frying-pan large enough, if possible, to take all these at once, put about 1/4 inch deep peanut oil.
Heat it fairly hot and place the bread in it.
Baste the oil over the egg white.
When the bread is golden and the egg white firm, but not brown, it is cooked.
Lift out and drain.
Add the Ve-Tsin and pepper.
Trim the crust from the bread and cut each slice each into three two-finger widths. (If the slices are small you can use four or five slices of bread.) Whip the egg white to meringue stage with a pinch of salt and gently fold it into the prawns so that the meringue remains firm in texture.
Divide this mixture evenly between the slices of bread moulding each portion lightly but firmly to the bread, and at the same time leaving a nice rounded surface.
Tidy the edges.
In a frying-pan large enough, if possible, to take all these at once, put about 1/4 inch deep peanut oil.
Heat it fairly hot and place the bread in it.
Baste the oil over the egg white.
When the bread is golden and the egg white firm, but not brown, it is cooked.
Lift out and drain.
