Ingredients:

• 120g – self-rising flour
• A pinch of baking powder
• 1/2 tsp – salt
• 1 – egg, beaten with a fork
• 150ml – water
• 100g – shelled Prawns
• 50g – Bean sprouts
• 1 – large onion, chopped
• 2 stalks – spring onions, chopped
• For the chilli sauce:
• 4 – fresh Red Chillies
• 1 – Shallot
• 1 pip – Garlic
• 1.5 inch – Ginger
• 2 tbsp – Tomato sauce
• Sugar and salt to taste
• 2 tbsp – white or artificial Vinegar

Method:

1. Combine all the ingredients for the chilli sauce in a mixer and grind smoothly.
2. Add water to get a semi-thin consistency. Keep aside for 1 hour before serving.
3. Mix the rest of the ingredients in a bowl except the prawns.
4. Heat oil in a saucepan for deep frying.
5. Dip a metal ladle into hot oil for 1 minute.
6. Remove the ladle and scoop up some batter. Press in a prawn in the centre.
7. Deep-fry until the cake turns golden.
8. Loosen the cake from the ladle with a small knife.
9. Drop the cake into hot oil again and cook until it turns golden brown.
10. Drain in absorbent paper and serve with chilli sauce.

Recipe courtesy of Sudha Mohan