Philippine Prawn Fritters
Ingredients	Pictured above; prawns Find great prices on similar books Fine Filipino Food Philippine Recipes Made Easy Philippine Cookbook
400 g of raw prawns
50 g of dried rice vermicelli
1 egg
3/4 cup of water
1 tablespoon of fish sauce
1 teaspoon of crushed ginger
1 cup of plain flour
3 spring onions sliced thinly
1 small red chilly
oil for deep frying
sweet chilli sauce for dipping

Directions

Peel and de-vein the prawns and place half in a food processor and mix into a smooth paste.

The other half should be chopped into small pieces. Then mix the two together making a lumpy paste.

Soak the vermicelli in warm water to soften, then drain and cut into short lengths

in a small bowl add the egg, ginger, water and fish sauce.

Sift the flour into a bowl and slowly mix in the egg mixture.

Add the prawn mixture, chilli, spring onion and vermicelli

Make into golf size balls and flatten then cook until brown in a shallow pan of cooking oil.

Drain on paper towel and serve with sweet chilli sauce.