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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