Vegetable and prawn fritters

Vegetable and prawn fritters

From
Izakaya
Serves
4
Photographer
Chris Chen

Dipping sauce

Ingredients

Quantity Ingredient
80ml dashi stock
2 tablespoons japanese soy sauce
2 tablespoons mirin
1/2 teaspoon caster sugar
50g plain flour
2 tablespoons potato flour
160ml iced water
100g sweet potato, peeled and julienned
6 raw prawns, peeled, deveined and roughly chopped
1/2 small onion, thinly sliced
oil, for frying
salt

Method

  1. To make the dipping sauce, combine all the ingredients in a small bowl.
  2. Combine the flours in a bowl. Gradually add the iced water and stir until combined. Stir through the sweet potato, prawns and onion.
  3. Pour enough oil into a wok or deep frying pan to come 5 cm up the side and place over medium–high heat until shimmering. Drop 80 ml of the mixture into the oil. Cook for 2–3 minutes on each side, or until golden and cooked through.
  4. Drain on paper towel, season with the salt and serve with the dipping sauce.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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