Prawn Fritters

This is pretty yummy... Before frying the mixture looks abit wierd but once the prawn fritters are done its delicious! You can dip it in sweet and spicy sauce or even like me, Mayonnaise!

Ingredients
:: 300g of raw prawns
:: 50g of dried vermicelli (dong fen)
:: 1 egg:: 3/4 cup of water
:: 1 tablespoon of fish sauce
:: 1 cup of plain flour
:: 1/4 teaspoon of bagoong (shrimp sauce- I didn't have that so i substitute it with belachan paste):: 3 spring onions, sliced
:: 1 small red chili. finely chopped
:: oil, for deep frying
:: sweet chili sauce or mayonnaise

Directions
1. Peel and devein prawns
2. Place half of the prawns in a food processor and process until smooth
3. The other half of the prawns to chop and combined with the processed prawns in a bowl
4. Place the vermicelli in a heatproof bowl, cover with hot water and soaked for a minute. Drain and cut into short lengths
5. In a small bowl, beat the egg, water and fish sauce.
6. Sift the flour in another bowl and make a well in the centre, gradually add the egg mixture and stir until smooth
7. Add the prawn mixture, bagoong, spring onion, chili and vermicelli to the bowl and mix to combine
8. Heat the oil in a large pan or wok; add tablespoons of the mixture to the pan and deep fry for 3 mins or until the fritters are crisp and golden
9. Drain on paper towels
10. Serve with sweet chili sauce