These crispy, deep-friend prawn fritters are made with tiny river prawns and unlike a lot of Cambodian street food, which is eaten cold or luke warm, these are often eaten piping hot, fresh from the fryer. The crunchy fritters are twice shallow-fried, often in a wok at a stall outside a local food market. While Cambodian street food vendors roam the streets with a lot of crazy kitchen contraptions -- recent months have seen a wood-fired pizza oven on the back of a motorbike making the rounds -- anything involving hot oil usually remains stationary. Order one serve and you’ll get a handful for as little as $1. Like a lot of Siem Reap street food they’re not usually sold until the late afternoon or early evening.
