Prawn Fritters – A Tasty Tapas Treat

This entry is filed under Appetizer Recipes, Fish Recipes, Starter Recipes.

Wonderfully Light, Crisp And Very, Very Morerish.

Wonderfully light, crisp and moreish

With the evenings getting lighter and the days getting warmer, a glass of chilled white wine is just the job at the end of the day. And if there’s a tasty nibble to go with it, so much the better.

I keep a jar of homemade croutons on the go for this very reason. But for weekend treats, or when friends call in, I’ll bring out the big guns… prawn fritters to be precise just to show off.

I’m warning you now, unless you have an iron will, or an allergy to shellfish they are irresistible. I love them in all their golden glory.

They’re tasty, quick and easy and unbelievably moreish. These babies have ‘wow factor’ and all for very little effort!

Oh and they’re cheap ‘n’ cheerful too. I guarantee you can whip them up in an instant, then stand back and wait for the compliments to fall.

Look for the cheapest prawns you can find. Tesco market value prawns are perfectly acceptable and cost £1.79 for a 300g bag.

If you serve them with homemade sweet chilli dipping sauce (SCDS) so much the better. 20 minutes is all it takes to make (and even then you don’t have to do anything except wait.)

After that time you will be rewarded with several jarfuls of hot, sweet, sticky, deliciousness that will last you for several months. Not a bad exchange I say.

SCDS is versatile too. Try drizzling it over salads, stir fry’s or a chunk of cheddar and use it to add zip to your sausages, pork pies and cold meats.

More good news – you only need a few ingredients to make both these recipes…

Prawn Fritter Recipe

Fritters in the pan

Fritters in the pan

The trick for making a wonderfully light, tempura type batter is to use fizzy water. You can double or triple up the recipe if needed, but as the batter’s made in seconds, you can make up extra as you go along. Also suitable for coating courgettes or making banana or apple fritters.

Serving Size: 12 fritters
Preparation & Cooking Time: 5 minutes
Effort Level: Dead Easy
Shelf Life: Eat immediately. Batter will keep fresh 24 hours in an airtight container

Ingredients:
50g flour (3 heaped tbsp)
100ml fizzy soda water
100g small prawns (fresh or frozen)
1 tbsp fish sauce ( I like Squid brand)
Black pepper or pinch cayenne
Sunflower oil

Equipment:
Small frying pan or saucepan
Slotted spoon or tongs
Small balloon whisk
Small bowl
Kitchen towel

N.B.: If using frozen prawns, drop into a sieve, run under the cold tap for a minute or so to thaw, then squeeze gently to remove the excess water.

Here’s What You Do:
Pour the soda water in a steady stream into the flour and mix to a smoothish batter. The more water you can incorporate into the batter without making it too runny, the lighter and crispier the result will be. Aim for the same consistency as a Yorkshire pudding or pancake batter. If you accidentally add too much water, just add a little more flour (all will be well)

Now stir in 1 tbsp fish sauce to the batter and the prawns, followed by a generous grinding of black pepper or pinch cayenne if preferred. Stir and put aside.

Pour enough sunflower oil to come 2cm up the sides of the frying pan and place over a high heat for several minutes. Check the oil’s hot enough by dropping a piece of batter into the oil, if it sizzles and floats to the surface the oil is ready.

Spoon the prawn batter a teaspoon at a time into the hot fat in a clockwise fashion (that way you’ll know which fritter to turn over first). Don’t overcrowd the pan as it decreases the heat.

Cook the fritters 1-1½ minutes each side until crispy and golden, then scoop them out with a slotted spoon or tongs and drain on kitchen towel and serve with sweet chilli dipping sauce.

Coming Up Next Week…Foolproof Pavlova

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3 Responses to “Prawn Fritters – A Tasty Tapas Treat”

  1. Thanks for the post. Nice to read such clever cooking ideas.
    http://www.umawylde.com – you’re in my favorites!!!

  2. Jennie says:

    Absolutely delicious and so easy to make – two batches were consumed in quick succession accompanied by a couple of bottles of dry white wine.
    As we sat in the early evening sunshine we almost convinced ourselves we were in Spain!
    Jennie

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