Bruise beansprouts with fingers and set
aside. Shell, wash and drain prawns. Mince. Add
minced prawns, salt, flour, baking powder and water to bruised
beansprouts. Mix well until batter is smooth. Heat oil in
the frying pan. Deep fry mixture in spoonfuls. The
fritters must be thin and about 4-5 cm in diameter. Serve with
chili sauce and rice. Yambean may be used instead of beansprouts
for this dish. A variation omits prawns in the recipe.