Spicy Prawn Fritters

Makes 24 Entrees

Ingredients

• 1/2 teaspoon of Turbo Supercharge (Extremely Hot Habanero Paste)
• 1 tablespoon of Funnelweb Bite (Hot Sweet Chilli Sauce)
• 4 tablespoons of Funnelweb Bite (Hot Sweet Chilli Sauce)
• 2 tablespoons lime juice
• 200 g fresh egg noodles
• 500 g small prawn green and peeled and finely chopped
• 4 tablespoons fresh coriander leaves finely chopped
• 2 cloves of garlic, crushed
• 5 spring onions, finely chopped
• 2 fresh kaffir lime leaves, finely chopped
• 2 teaspoon fish sauce
• 1 egg lightly beaten
• Peanut oil to shallow-fry

Preparation

1 For dipping sauce mix limejuice and hot sweet chilli sauce in a bowl

2 Cook the noodles in a large saucepan of boiling water for 1 minute, then drain and rinse. Cut into 5 cm lengths.

3 Place the prawns, coriander leaves, garlic, spring onion, Habanero paste, lime leaves, fish sauce, hot sweet chilli sauce and egg in a bowl and mix until well combined. Add the noodles and mix with your hands until well combined. Using heaped tablespoons, form the mixture into 24 fritters.

4 Fill a large frying pan to 1 cm deep with oil and heat till 180 c or until a cube of bread browns in 15 seconds. Fry the fritters in three batches for 3-4 minutes each batch, or until cooked through and golden and crispy on the outside. Drain on paper towels. Serve with the dipping sauce.