Fried Prawn Fritters for Malaysia Food Fest....虾饼献给马来西亚美食节

Afer visited Cindy's (yummylittlecooks) blog i found that the Malaysia Food Fest `is a very interesting event and she is hosting this event for the state of Malacca (Malacca Food Fest)  to start of the event. Joining in, would be fun and gain knowledge of the specialty about the food in each state for me.and i would also like  to suppport the event

I bought a Nyonya Cook Book (Northern and Southern Nyonya Cuisine by Chef Ricky Ng) recently. After browsing thru this book i decide to cook 4 dishes from this book.
To be frank, i am not really familiar with all this dishes i chose, i would cross my finger and follow the recipe and hope the dish turn out great..=p  As you can see from the title of recipe book is about the Northern and Southern Nyonya Cuisine. I am going to cook a 2 dishes from Northern Nyonya cuisine, 1 from Southern Nyonya cuisine and 1 from a mixed of Northern and Southern Nyonya cuisine. Will post each one every day from today...wish me luck..:D

 Northern nyonya cooking is heavily influence by Thai cuisine because Thailand's close promixity. The liberial use of chilies, lime juice and tamarind is evidence off this. Generally, northern nyonya cooking is sourness, combined with fiery hot chilied and use lof of pungent roots such as galangal, lemongrass, turmeric, ginger, and also aromatic leaves like pandan leaf, laksa leaf, daun kaduk. Other ingredients like shrimp paste (belacan), dried shrimps, fresh and dried chilies, limes and tamarind paste also used in its cooking..this is a little from the book.

The very first nyonya dish a (Northern Nyonya dish) i cooked is cincaluk egg. (Hay Ya Kay Nui). It is something like an omelette which added kaffir leaves, chilies and cincaluk. It is very tasty dish and i like it very much. I am not sharing this because the pictures that i took is not very nice so i decide not to share it here. I saw Joyce (Kitchen Flavours) had a very nice Cincaluk Egg, please hop over to have a look.

My second dish is another  Northern Nyonya dish, Heh Kean means Prawn Fritters. My boys love prawn fritters. i used to cooked my other version of the prawn fritter here. Since i am going to try to Malacca food (nyonya) i cooked the nyonya version, Heh Kean.

Heh Kean (Prawn Fritters)
Ingredients A:
300 g shrimps (chopped shrimps coarsely)
some oil for deep frying

Ingredients B:
180 ml water
120 g self raising flour
30 g corn flour
1 tbsp rice flour
1/2 tsp pepper (i used 1/4 tsp)
1/4 tsp salt
1 tsp chopped spring onion (i added this)

To do:
1. Mix ingredients B well and then blend till smooth. Add in prawns and mix well.
2. Heat oil in wok, then scoop a tablespoon of prawn batter and drop into hot oil. Repeat and fry the fritters till puffy and golden brown in colour. Serve with desire chili sauce. 
**I serve mine in  tomato ketchup for my boys..^^

This is a very simplle and delicious prawn fritters. The batter gives the fritters a soft, little chewy and puffy texture. We finish all of this Heh Kean (Prawn Fritters) once it is served.
My third and forth dishes with be in my next post...see you..^^

I am submitting this post to Malaysian Food Fest, organised by Wendy of Table for 2....or more and for the month of August , the state of Malacca, hosted by Yummylittlecooks