Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
30 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
4 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/11/recipe-standard-size-52.jpg)
Ingredients
- 200g Kimball Spaghetti, cooked as per instruction on packaging & cut into short strands
- 1 onion, diced
- 10 chives, cut 2cm
- 1 cup bean sprouts, tailed
- 200g prawns, shelled & chopped
- 1/2 carrot, finely grated
- 2 eggs, size A
- salt, to taste
- 3 tbsp oil
- Sauce
- 1 onion, blended
- 2 cloves garlic, blended
- 2 red chilies, blended
- 2 tbsp oil
- 3 tbsp Kimball Chili Sauce
- 2 tbsp tamarind juice
- 1 tbsp sugar
- salt, to taste
Method
- Mix fritters ingredients in a big bowl.
- Grease a non-stick pan with oil. Fry thin fritters. When done, turn over and cook until golden.
- Heat oil, saute blended paste until oil rises.
- Add Kimball Chili Sauce, tamarind juice, salt and sugar.
- Spaghetti fritters ready to serve with sauce.