Bean Sprout and Prawn Fritters Recipe (Bazun khwet kyaw)

Bean sprouts: Fresh, crunchy sprouts that add texture to the fritters.

Prawns: Peeled and deveined seafood that provides a succulent taste.

All-purpose flour: The base for the batter, giving structure to the fritters.

Baking powder: A leavening agent that helps the fritters puff up.

Salt: Enhances the flavors of the ingredients.

Water: Used to create a smooth batter.

Vegetable oil: For frying the fritters until golden brown and crispy.

When preparing the batter for these fritters, ensure that it is smooth and free of lumps. Gradually adding the water while continuously stirring helps achieve this consistency. Additionally, make sure the oil is at the right temperature before frying; too hot and the fritters will burn on the outside while remaining raw inside, too cool and they will absorb too much oil and become greasy. A good test is to drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.

• bean sprouts - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and texture to bean sprouts when fried.

• prawns - Substitute with chicken breast: Diced chicken breast can mimic the protein content and texture of prawns in fritters.

• all-purpose flour - Substitute with rice flour: Rice flour can create a lighter, crispier texture in fritters compared to all-purpose flour.

• baking powder - Substitute with baking soda and cream of tartar: A mix of baking soda and cream of tartar can replicate the leavening effect of baking powder.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• water - Substitute with sparkling water: Sparkling water can help make the batter lighter and crispier due to its carbonation.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it ideal for frying.

• Allow the fritters to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled fritters in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in an oven at 180°C (350°F) for about 10 minutes to regain their crispiness.
• For longer storage, freeze the fritters. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the fritters to a freezer-safe bag or container. Label with the date and use within 1 month for the best quality.
• To reheat frozen fritters, preheat the oven to 180°C (350°F). Place the fritters on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the fritters soggy. Instead, use an oven or toaster oven for the best texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the fritters on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the fritters in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the fritters and cook for 2-3 minutes on each side until they are warmed through and crispy.

• Microwave Method: Place the fritters on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as others.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the fritters on the toaster oven tray. Heat for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: A large bowl used to combine the flour, baking powder, salt, water, bean sprouts, and prawns.

• Measuring cups: Used to measure the all-purpose flour and water accurately.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Whisk: Used to mix the flour, baking powder, salt, and water to create a smooth batter.

• Spatula: Used to fold the bean sprouts and prawns into the batter.

• Frying pan: Used to heat the oil and fry the fritters.

• Slotted spoon: Used to remove the fritters from the hot oil.

• Paper towels: Used to drain the excess oil from the fritters after frying.

• Plate: Used to serve the hot fritters.

Prepare ingredients in advance: Clean and devein the prawns and wash the bean sprouts ahead of time.

Use a mixing bowl with a spout: This makes it easier to pour the batter into the hot oil.

Preheat the oil: Start heating the vegetable oil while you mix the batter to save time.

Batch frying: Fry multiple fritters at once to reduce cooking time.

Drain efficiently: Use a wire rack over paper towels for faster draining and to keep the fritters crispy.