Put the salt, chicken stock and baking powder into the Wheat flour, then whisk/stir briskly.

Then add onions, garlic, kucai, carrots and beansprouts, and mix together well.

Gradually add the water into the mixture, stirring well in between. If it becomes too watery just add some wheat flour.

Heat up the oil in the wok, which should be almost 1⁄2 full. Using a large spoon or spatula scoop the mixture and then add one prawn onto it (remove the shell and head of the Prawns). Carefully drop the mixture into the oil.

Fry the fritters until the become golden brown and cooked through, then remove from oil.

Prepare your favourite tomato or chilli sauce to dip the fritters into and savour each bite.