Sweet prawns or shrimp fried in a vegetable-filled batter are the stars of this dinner, which is served on a cool cucumber salad.

Source: Better Homes and Gardens

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Recipe Summary

prep:
50 mins
cook:
4 mins to 6 mins per batch
Servings:
6
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Ingredients

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Directions

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  • For salad, use vegetable peeler to remove a large strip of peel from cucumbers; discard. Using same peeler thinly slice cucumber and celery length-wise into long thin strips; place in large bowl. Add mint and peanuts; set aside.

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  • For prawn fritters, in a large bowl place the prawns, snow peas, 1/2 cup cilantro, onions, lime peel, 2 tablespoons of the lime juice, egg whites, rice flour, granulated sugar, and salt; stir gently to combine. Heat 2 tablespoons of the oil in a very large skillet over medium-high heat. For each fritter, place 1/2 cup of the prawn mixture into the skillet and flatten slightly, cooking 4 fritters at a time. Cook 2 to 3 minutes per side or until golden and prawns turn opaque. Turn carefully; if necessary, use spatula to reshape. Remove fritters; keep warm. Repeat with remaining oil and prawn mixture.

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Instructions Checklist
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  • To serve, toss cucumber mixture with remaining lime juice and brown sugar. Divide between serving plates. Top with fritters. Pass lime wedges. Makes 6 servings.

Nutrition Facts

347 calories; total fat 16g; saturated fat 2g; polyunsaturated fat 5g; monounsaturated fat 6g; cholesterol 172mg; sodium 516mg; potassium 565mg; carbohydrates 21g; fiber 3g; sugar 9g; protein 30g; vitamin a 875IU; vitamin c 25mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 36mcg; vitamin b12 1mcg; calcium 141mg; iron 6mg.
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