• 200 g plain flour.
  You can also try self-raising flour.
  For a lighter batter, you can also try cake flour (it has less protein and therefore less gluten development).
   
• 15 - 20 g Rice Flour.
  This is to assist crisping of the batter.
   
• 250 g water.
  Note that you can experiment with this amount so as to arrive at your preferred batter to produce your preferred degree of crispiness.
   
• 1 egg; beaten.
   
• 1 teaspoon salt.
   
• 1/2 to 1 teaspoon baking soda.
   
• Optional:
   
  • A pinch of turmeric (for colour to the batter).
     
  • Some garlic chives and Spring Onions; cut into small pieces.
     
• A handful of School Prawns (Metapenaeus macleayi in Australia).
  These are very small prawns which are eaten whole when fried.
  Dress these by trimming off their antennae and sharp carapace to behind their eyes.
   

• Pass the plain flour, rice flour and baking soda through a sieve into a mixing bowl.
   
• Just before you are ready to start frying, add one beaten egg to the dry mix, followed by the water.
   
• Mix well but not vigorously so as not to encourage the formation of gluten (this will make the fried product tend towards gooey).
   
• Heat your chosen cooking oil to 180^oC.
   
• Place your frying ladle into the oil to coat and heat it up (only for a few moments).
  This is the ladle which I used:
  
  
  
  
   
• Add an amount of batter to the ladle which will be enough to fill it to shape and also deep enough to stick the prawns on top of.
  Note that you should experiment to see how much batter to use.
  The correct amount will help produce a crispier fritter (too much will make for a soggy/gooey fritter).
   
• If adding chives and/or Spring Onions, sprinkle some on top of the batter and let them stick.
  Now place your prawns (as much as you like and space allowing) on the batter (do not cover the top surface of the prawns as you want that surface fried to crispiness).
  Press them down if necessary.
  
   
• Making sure that your oil is to temperature, dip your batter-filled ladle into the oil.
   
• Fry for several minutes until golden brown.
   
• Remove from the oil and let the fritter drain on paper towels.
   
• Note that it is usual to serve prawn fritters with other fried accompaniments such as firm bean curd, or sweet potato.
  I used firm bean curd today and found that a medium firm bean curd would have been better as they will not be as dry.
   
• Serve with your choice of sauces.
  The can be tomato sauce, Huy Fung Sriracha, or a sweet chilli sauce such as Lingham's.
  Sprinkle some crushed peanuts on top of your chill sauces just like the Kuching vendors do.
   
• Remember to serve your fried offerings hot as they may not be as crispy after cooling down.
   
• Note: If you re-fry the fritters a second time after they cool down, you will likely get a higher degree of crispiness in them.
  
   

ENJOY!