Combine 1½ cups of all-purpose flour, ¼ teaspoon of turmeric, ½ a teaspoon of baking powder and 1 teaspoon of salt in a mixing bowl. Then, gradually pour water into the bowl and whisk it vigorously to form a smooth and thick batter.
Once the batter is ready, add in 100 grams of sliced bean sprouts to make the fritters crispier, freshly-cut Chinese chives and mix it well to combine the ingredients. Keep it aside.
Next, heat a small ladle in hot oil over medium to high heat. Remove it from the oil and shake off excess oil. Then, fill it with the batter and top with a prawn. Deep-fry the fritter for about 50-60 seconds. Once it is golden on top, remove the fritter from the ladle with a small palette knife.
Then, continue frying the other side for 2-3 minutes until golden brown. Repeat the process with the remaining batter. Remove the fritters and shake off excess oil. Drain them on a paper towel. Cut the fritters into smaller pieces and serve hot with the Malaysian sweet chilli sauce.