Ingredients
1 cup plain flour
1 1/2tsp baking powder
1/2tsp salt
2 eggs
1 cup cold water
1 garlic clove, finely chopped
3 spring onions, finely chopped
8oz shrimp/prawns
4oz sweetcorn
1 red chilli, de-seeded, finely chooped
vegetable oil, for frying
black pepper
1 lime, slices to garnish
Preparation
sift flour, baking powder and salt into a bowl. Add eggs and half the water. Use a whisk to beat the mixture together to make a smooth batter, adding extra water to give it the consistency of double cream. Add the garlic, chilli and spring onions to the batter. Cover and set aside for about 30mins. Stir the shrimp/prawns and sweetcorn into the batter, mixing well. Season with pepper. Heat 2-3 tablespoons of vegetable oil in a frying pan. Drop spoonfuls of the batter into the pan and cook over medium heat until bubbles rise and the surface just sets. Flip the patties over and cook the other side until golden brown. Drain on paper towels. Cook the remaing batter in the same way, adding oil to the pan when needed. garnish with spring onion and lime slices and sprinkles of red chilli My tip: add some singha beer to the batter mix instead of half the water to make the batter more light and crispy
