top of page

Crispy Battered Prawn / Shrimp Fritters

Do you believe in blood type diet? I came upon this concept a few years again and I was intrigued that different blood type has specific dietary recommendations to promote better health. Dr. Peter D'Adamo defines Blood group O as hunter, Blood group A as cultivator, Blood group B as Nomad and Blood group AB as Enigma. Being a 'hunter', my recommended diet should contain high animal protein food such as seafood and red meat, and avoid dairy, gluten and legumes. I am so so happy to hear that because that is what I like and dislike.

Prawns have been my favourite food for the longest time. Knowing its high cholesterol content, it has made me reduce my intake. Good fresh prawns should come with firmly attached head and clear sparkling looking shells. If you do not have access to fresh prawns, frozen ones are fine too but thaw them according to the recommendations reflected on the packaging.

I came upon this recipe and made it for two consecutive days. I am so in love with the crispiness and sweetness of the prawns. You should give it a go. It is easy to make and easy to please your family.

Recipe for 12 Prawns


A) Prawns preparations

  • 12 Large prawns, shelled with tail attached and slit the back of the prawn to form a butterfly

  • 2 tbsp of Wheat flour

  • 1 tsp Salt

  • 2 cups of Water


  1. Prepare the prawns.

  2. Mix salt with water and rinse the prawns in it.

  3. Pat dry.

  4. Coat the prawns with flour. Set aside.

B) Batter

  • 3/4 cup of Wheat Flour

  • 1/4 cup of Tapioca Flour

  • 1 tsp of Baking Powder

  • 1/4 tsp of Salt

  • 1/4 tsp of Sugar

  • Approx 1 Cup Iced Water

  • Cooking oil for frying


  1. Mix the dry ingredients in a mixing bowl.

  2. Add the iced water slowly until a batter is formed.

  3. Coat the prawns with batter one at a time . Fry the prawns immediately in a saucepan of heated oil. Remove prawns when the batter turns golden brown. Drain with paper kitchen towels.

  4. Serve hot.

Tips for frying

How do you know that your oil is heated enough for frying? What I normally do is that I use a wooden chopstick and if you see the bubbles form around the chopstick. If there are, it means you are ready. But also make sure your oil is not smoking hot!

Adapted from


bottom of page