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




  • 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.

  • 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.

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