2 small, fresh red chilies, seeded and finely chopped
1 tsp ground coriander
½ tsp ground turmeric
2 tbsp finely chopped scallions - green end only
2 tbsp finely chopped fresh coriander
1 tsp salt
2 eggs, beaten
400ml/14fl oz oil, preferably groundnut, for deep-frying
freshly ground black pepper
Finely chop half the shrimp. Combine the chopped shrimp with the bean sprouts, gluten free flour, baking powder, chilies, ground coriander, turmeric, scallions, fresh coriander, salt, pepper and eggs. Mix well.
Take a dessertspoonful of the chopped mixture, place one whole shrimp on top and press it into the mixture so that the prawn is set in. Continue until you have used up all the mixture and whole shrimp..
Heat the oil in a deep-fat fryer or a large wok. Deep-fry the fritters, a few at a time, for 2-3 minutes, until they are golden brown. Drain them on kitchen paper and serve at once.