Prawn Fritters
Prawn Fritters are a quick and easy recipe! With succulent prawns, corn and an easy to make batter this recipe is simple and straightforward.
Servings: 4
Calories: 304kcal
Ingredients
- 500 grams/ 1 pound prawns (shrimp) Note 1
- 1 cup plain flour Note 2
- 1 teaspoon garlic powder Note 3
- 1 teaspoon onion powder Note 4
- ¼ teaspoon salt Note 5
- ½ teaspoon black pepper also Note 5
- ⅓ cup/80 ml milk Note 6
- 1 large egg free range, whisked, Note 7
- 400 grams/ 14 oz tin corn kernels drained and rinsed, Note 8
- 2 tablespoons vegetable oil Note 9
To serve:
- sweet chilli sauce
- flat leaf parsley leaves only, stems removed, finely chopped
Instructions
- Prawns (shrimp): prepare the prawns by using a knife and chopping board. Start by twisting to remove their heads, then pull the tails off. Once done peel the shell from the body and remove the legs. Then use a small knife to cut along the back of the prawns and remove the digestive tract. Discard this and then continue this process until all of the prawns are done.
- Fritter batter: begin the fritter batter with the dry ingredients. To do so add the plain flour, garlic powder, onion powder, salt and pepper to a large mixing bowl and one done use a wooden spoon to stir and combine. Next add the milk, followed by the whisked egg, then stir to consistently combine.
- Prawns and corn: next add the chopped prawns and corn to the wet fritter batter. Use a wooden spoon to stir and gently combine until the mixture is consistent.
- Cook: place a large frying pan onto the stove top, turn the heat to high and add the vegetable oil. Once the oil is hot portion the fritter batter using an ice-cream scoop into the pan. Work in batches and cook 2-3 fritters at the same time. Allow the 1st side of the batter to cook for 2-3 minutes then once done, use a silicon turner to flip the fritters to the other side. Allow the side side to cook for 2-3 minutes also. When the fritters are cooked, use a slotted spoon to lift them up and out of the pan and place them onto a paper towel lined plate.
- To serve: serve the fritters whilst hot with sweet chilli sauce and some finely chopped fresh flat leaf parsley for garnish.
Notes
- Note 1 - Prawns: fresh prawns or shrimp can be used. We want to get the whole raw version which we then peel and devein ourselves for best results.
- Note 2 - Plain flour: plain flour or all purpose flour is what we are looking for.
- Note 3 - Garlic powder: the garlic powder is the 2nd of the 2 dried powders. It goes hand in hand with the dried onion.
- Note 4 - Onion powder: we use onion powder as one of the dried powders to provide seasoning in the fritter batter.
- Note 5 - Salt and pepper: we use salt and a little bit of black pepper to season the fritters. Cooking salt (kosher salt) is the best type to use over regular table salt.
- Note 6 - Egg: the egg is one of 2 wet ingredients that are used to make the fritter batter.
- Note 7 - Milk: this is the 2nd of the wet ingredients needed for the batter.
- Note 8 - Corn: juicy and bursting with freshness! This vegetable is the perfect pairing to the prawns. We need 1 x standard tin of corn kernels which we drain and rinse before using.
- Note 9 - Vegetable oil: we use vegetable oil to fry the fritters in on the stove top.
Nutrition
Calories: 304kcal | Carbohydrates: 41g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 206mg | Sodium: 1085mg | Potassium: 372mg | Fiber: 3g | Sugar: 6g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 2mg