Add to Cookbook

Prawn and vegetable fritters with cucumber dipping sauce

  • Makes about 30
Prawn and vegetable fritters with cucumber dipping sauce

Time to invite friends around for a celebratory drink, accompanied, of course, by a delectable nibble or two...


  • ¾ cup rice flour
  • ¾ cup self-raising flour
  • 2 eggs
  • ¾ cup water
  • 1 clove garlic, peeled and mashed
  • 1 onion, peeled and grated
  • 1 carrot, peeled and grated
  • 1 tablespoon finely chopped ginger
  • ¼ cup diced green pepper
  • 1 cup bean sprouts
  • 300 grams peeled prawns or shrimps
  • Cucumber dipping sauce
  • 2 cloves garlic, peeled and mashed
  • 1 red chilli, deseeded and diced (fresh or dried)
  • ¼ cup white wine vinegar
  • ¼ cup water
  • ¼ cup finely diced or grated cucumber
  • ¼ teaspoon salt


  1. Place both flours, salt and pepper in a bowl and make a well in the centre. Add the eggs and water and beat until smooth. Stir in garlic, onion, carrot, ginger, green pepper, bean sprouts and prawns.
  2. Place large teaspoonfuls (each including a prawn or shrimp) in hot oil. Cook until golden brown.
  3. Drain and serve with dipping sauce.
  4. Cucumber dipping sauce
  5. Combine all the ingredients. Serve chilled.

Cooks Tips

Deep frying should be done at 180ºC. It is best if you have a special electric deep fryer. At the very least invest in a thermometer to keep track of the temperature. Deep frying is definitely not recommended on an open gas flame.

Comments (0)

Please login to submit a comment.