Filipino Prawn Fritters recipe, Filipino Recipes

Prep: 30 mins.  Cooking: 15  mins.  Serves 4-6.


  • 10 1/2 oz raw prawns (shrimp)
  • 1 3/4 oz dried rice vermicelli
  • 1 egg
  • 1 tbs fish sauce
  • 1 cup all-purpose flour
  • 1/4 tsp bagoong
  • 3 scallions, sliced
  • 1 small red chili, finely chopped
  • Oil, for deep-frying

Peel the prawns and pull out dark vein from each back, starting at the head end.  Place half the prawns in a food processor and process until smooth.  Chop remaining prawns, placing them in a bowl with the processed prawns and mix to combine.

Soak vermicelli in boiling water for 5 minutes, or until soft.  Drain well and cut into short lengths.

In a small container, beat egg, 3/4 cup water, and fish sauce.  Sift flour into a bowl, make a well in the center, and gradually add egg mixture, stirring until smooth.  Add the prawn mixture, bagoong, scallions, chiles, vermicelli to the bowl and mix to combine.

Heat oil in a large saucepan or wok and add tablespoons of the mixture to the pan and deep-fry for 3 minutes, or until the fritters are crisp nd golden.  Repeat with remaining batter and drain on paper towels once removed from oil.  Serve immediately with condiments, if desired.

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