Time saver: these come to you from my friend Ruby. It’s like a complete meal, in a fritter.
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
- 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
- Chop up the veg (as much or as little as you like).
- 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).
- Add veg and roughly chopped prawns to batter and mix well.
- 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.)
- Serve with sweet chilli dipping sauce.