• PREP: 35M
  • COOK: 45M


For Prawn Fritter:
  • 160g self-raising flour
  •  1/4 tsp bicarbonate of soda
  • 1/2 tsp turmeric powder
  •  1/2 tsp pepper
  • 2 tsp sugar or to taste
  • 1/4 tsp salt or to taste
  • 2 tbsp finely chopped onion
  • 100g prawns, shelled and chopped
  • 1 egg
  • 4 tbsp water
  For sauce : water(optional)
  • 1 bottle WORLDFOODS Malaysian Chili Coconut Marinade
  • 200g unsalted tosted peanut , grounded
  • 100g Orange color sweet potatoes,boiled and blended with 50ml
  •  2 eggs,boiled
  • 2 potatoes
  • 3 soya bean curd
  • 1 cucumber,shreadded
  • 100g bean sprouts,blanched in hot water


Prawn Fritters:
  1. Sift flour and bicarbonate of soda into a mixing bowl. Add turmeric powder, salt, pepper and sugar to mix.
  2. Add egg and water mixture, and mix into a smooth batter.
  3. Finally, stir in onion and prawns to combine.
  4. Heat enough oil in a wok over medium heat. Drop a tablespoon of batter into the hot oil and deep-fry the fritters until golden brown.
  5. Dish out and drain on kitchen paper towels.
  For Potatoes:
  1. Boil cleaned potatoes in their jackets.
  2. Peel and rub in some salt and then deep fry till golden brown. Cut into wedges.
  For Eggs:
  1. Cut the hardboiled eggs into half.
  For firm soya bean curd:
  1. Deep fry soya bean curd in hot oil till golden brown.
  2. Cut diagonally.
  For sauce:
  1. Heat 2 tbsp of cooking oil.
  2. Add in peanuts and fry for 1-2 minutes till aromatic.
  3. Add in WORLDFOODS Malaysian Chili Coconut Marinade followed by blended sweet potatoes(optional).
  4. Bring to boil.
  To serve: Arrange all ingredients into a platter and pour sauce gravy over or serve the sauce separately.