Ingredients:
140g small prawns, shelled
420g plain flour
2 tbsp sugar
1 tsp salt
1/2 tsp bicarbonate of soda
100g beansprouts
75g leeks, cut into 2cm pieces
1 onion, thinly sliced
1 red chilli, thinly sliced
80g corn kernels (fresh are best, but tinned will do)
250ml water, warm
oil for deep frying
Method:
In a large bowl, mix all the ingredients (except the oil) together then stir in the 250ml warm water. Mix thoroughly with a spoon until all the ingredients are completely combined and coated with batter (if the mixture is too thick add a little more water.)
As a guide, the mixture should be thick enough for you to be able to easily spoon it into the hot oil and for it to be able to slip off the spoon. Now add oil to a wok or deep fat fryer to a depth of at least 6cm. Heat to 180°C then add the batter by the tablespoon and deep fry until golden brown (about 3 minutes). Remove with a slotted spoon and drain on kitchen paper as you cook the remaining batter.
Serve warm accompanied by chilli sauce, ketsap or satay sauce.
