corn fritters + prawn

Last night I made corn fritters for dinner, this dish is actually a typical Indonesian afternoon snacks.

However I wanted to have it for dinner, so I made it slightly heavier by adding mashed prawns in the batter.

The result is pretty interesting, I find the middle part of the fritter is soft and moist, yet the outside part is still golden crunchy.

Normally if you don't put any prawn in the batter, it will be quite crunchy inside out after you deep fried it.

Also, corn in Mumbai are sweeter than the ones in Indonesia, so I thought it's quite a nice twist to have some sweet taste with a little bit salty and spicy mixture.

shrimpy delightful

Tonight dinner is a deep fried shrimp roll, this is one Chinese delicacy that I can't get enough of.

It's how surprising that making this dish is not so easy, the ingredients are not complicated. However, the right amount of the tapioca flour and salt matter so much to the texture and flavor of the dish.

I can't say I am fully successful on this one though, I would like to have more chewy texture. So, I will add a little bit more flour on the next batch.