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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Garlic chilli prawns

Time saver: prawns are so hot right now.

Garlic Chilli PrawnsWhen we last visited Waiheke my aunt made us these delicous prawns for lunch. (Along with a bunch of other stuff, we were spoiled.) I asked her how she’d made them and I’ve been copying her ever since. I didn’t get an exact recipe, but the ingredients and method are hers (just not sure about quantities).

Raw prawns work best, but if you can’t get them/find them then you can get away with pre-cooked ones. I take the easy option and use shelled, de-veined prawn cutlets. If you want to do all the hard work yourself you can buy whole prawns. Just be sure to remove everything but the tail, and don’t forget to slice down the middles of the backs to remove the vein.

Chilli flakes don’t have the same heat as fresh chillies, but you can alter the quantity according to your tastes. Bought ones are fine, but I made my chilli flakes from home-grown chillies. Just cut chillies in half and de-seed, then dry them out either in a low oven (over an hour or two) or in a hot-water cupboard (over a week or two). Then pulverise in a blender to get appropriately sized flakes. (If you’ve got a proliferation of chillies this is a good way to use them up – it takes a lot of fresh chillies to get even a small quantity of chilli flakes.)

Feel free to alter the quantities to suit – the recipe scales well. Besides lunches you can also serve these as a tapas style appetiser.

Garlic Chilli Prawns – serves 2 (for lunch)

  • 250g shelled, de-veined prawns
  • 1/2 tsp or 1 clove crushed/finely chopped garlic
  • 1/2 tsp chilli flakes
  • salt, to taste
  • 1-2 Tbsp olive oil
  • 1 small lemon, cut into wedges
  1. Heat frying pan on high heat.
  2. Add oil, and heat briefly, then add garlic, stir and cook for a few seconds.
  3. Add prawns to the frying pan and sprinkle chilli flakes over, then cook, stirring frequently.
  4. Cook for around 2-3 minutes, then remove from the heat. (Raw prawns will change colour, with the tails going red. Cooked prawns will already be red – in that case you just need to heat them through, but they’ll probably still take 2 minutes or so to do that.)
  5. Season with salt, then serve with lemon wedges and bread.