Ruby’s Prawn and Vege Fritters

Time saver: these come to you from my friend Ruby. It’s like a complete meal, in a fritter.

Close up prawn and vege frittersI was going to make these a few times and settle on a combination I liked, but it turns out that if I wait until I do that, I’ll never get another post up (and that would make baby pandas cry).

This recipe is copy and pasted more or less verbatim.The quantities are a little vague, so you sort of get to interpret it however you want to. When I made it I think I used a bit too much cabbage (I used about 1/8th of one), and next time I wouldn’t cut the prawns so small (I used about 200g prawns, next time I’d go for a bit more than that). I also didn’t have coriander (well I do, but it’s bolted and lost all its leaves), so I used fresh parsley and a few mint leaves instead.

They’re pretty tasty, and I’m sure you can tweak the recipe to take it wherever you want. (E.g. you could add a bit of crushed garlic and ginger, and then add a bit of lemon or lime juice and a dash of fish sauce to the sweet chilli sauce you serve them with for a more Thai flavour, etc.) If you want to serve it as lunch/dinner, all you need is a bit of a side salad to dress it up. Anyway, here you go:

Ruby’s Prawn and Vege Fritters – serves 3-4

They can be as big or as small as you want (I prefer smaller ones – they tend to cook a little better) makes around 12 – give or take, depending on size.

  • 1½ cups standard flour
  • ¼ tsp of tumeric powder
  • 1 tsp chicken stock powder
  • 1 egg
  • water to mix (between ½ to 1 cup of water) depending on what consistency of fritter you like
  • salt and pepper to taste
  • chives
  • spring onion
  • cabbage (finely chopped)
  • carrots (finely chopped)
  • fresh coriander
  • 5 large prawns (or as many as you like!) (Phil’s note: I’d go with at least 250g prawns, and don’t cut them too small)
  • sweet chilli sauce
  • oil for frying
  1. Chop up the veg (as much or as little as you like).
  2. Make batter with top ingredients (Phil’s note: put flour, tumeric and chicken stock powder in a bowl, make a well in the middle and crack the egg into it, then pour water into well, mix well with a fork, starting in the middle and working out till the batter is smooth, season with salt and pepper).
  3. Add veg and roughly chopped prawns to batter and mix well.
  4. Cook in hot oil. (Phil’s note: heat around 3 Tbsp oil in a frying pan over a high heat, then spoon heaped tablespoons of mixture in to the frying pan and flatten slightly to make a round fritter. Cook on each side until golden brown, then serve. I got about 20 fritters doing that. I recommend using peanut oil for a bit of flavour, but otherwise use whatever you have.)
  5. Serve with sweet chilli dipping sauce.

Prawn and vege fritters

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