Almost every Malaysian’s favorite, prawn fritters are eaten as evening tea snacks or as an appetizer to main meals. It is called “jemput” because of the bite-size of the fritters.
Cut prawns into bite size pieces
Mix gram flour, onions, garlic, ginger, salt, coriander leaves, cumin powder in a bowl with water
Heat oil in a pan
Dip few pieces of prawns in the mixture and deep fry over low flame
Drain on a kitchen paper and serve hot