METHOD

▪ Peel prawns if desired, but leave tails intact.

▪ Make sufficient lime water to soak julienned potatoes until required. To make lime
water, squeeze the juice of 1 lime into 1 litre (32 fl oz / 4 cups) water, increasing
proportionately.

▪ Prepare batter. In a bowl, beat eggs, then mix in flours. Add turmeric powder,
seasoning powder and salt, then continue to beat until mixture becomes smooth.
Add some hot water if the mixture is too thick.

▪ Combine batter, prawns and drained potato shreds in a larger bowl.

▪ Heat oil in a wok or frying pan. Use a ladle to scoop batter (containing at least
2 prawns and some potato shreds) to lower into hot oil. Make sure that fritters do
not stick together while frying. Cook until golden brown.

▪ Serve fritters with dipping sauce. For a lighter experience, eat fritters with some
lettuce and mint leaves.