Beancurd Cubes
and Prawn Fritters

(with Brahim’s Satay Sauce)

Beancurd Cubes and Prawn Fritters 

(with Brahim’s Satay Sauce)
Serves 4

3 beancurd
1 cup oil
200g medium-sized prawns
70g self-raising flour
2 tsp salt
1/2 tsp ground turmeric
Water to mix
1 onion, halved and finely sliced
2 tbsp finely shredded carrot
3 tbsp chives, cut into 3 cm lengths
3 tbsp bean sprouts

Pat the beancurd with paper towels to remove excess moisture.  Cut into cubes, 2cm x 2cm.  Heat oil in a wok and fry the beancurd cubes, a few at a time, until golden brown.  Drain on absorbent paper.

To make the prawn fritters, trip the heads and tails from the prawns – the shells may either be left on or removed.

Place the two kinds of flour, salt, and turmeric in a mixing bowl.  Add enough water to make a rather thick batter.  Stir in the vegetables and the prawns.

Drop tablespoons of batter into hot oil, cooking a few fritters at a time until golden brown on both sides.  Drain on absorbent paper.  Leave to cool slightly before cutting into thick slices.  Serve the beancurd cubes and fritters garnished with cucumber slices and lettuce.  

Serve together with Brahim’s Satay Sauce.

Beancurd Cubes And Prawn Fritters