Thursday, 10 July 2014

Prawn and sweet corn fritters

These prawn and sweet corn fritters hail from Southeast Asia (in Malaysia they're known as cucur udang. Or something like that.) and they've become one of my kitchen's favourites - they've won me fans all the way in Middle East, too! For gluten-free treats use rice flour. In any case I think you'll find these will be snapped up in no time!

Depending on the size this recipe yields 24-30 fritters

Prawn and sweet corn fritters:

150 g sweet corn
200 g king prawns (cooked) 
1 green chilli
1 spring onion stalk, chopped
Handful of coriander leaves (1 tbsp when chopped)
2,5 dl ice cold fizzy water
3 dl flour
1 tsp baking powder
1 generous tsp curry
1 generous tsp salt

Oil for frying

Combine the dry ingredients and pour in water, whisking quickly. The consistency should be thick. Add drained corn, roughly chopped prawns, spring onion, coriander and chilli. Heat oil in heavy pan , using 2 tablespoons drop in the fritters and and fry them in batches until golden and crispy. Drain on kitchen towels and serve immediately.

Serve with lime wedges... or dip! Such as mango, chilli and ginger dip or the dip I served with the asparagus tempuras.

Mango, chilli and ginger dip:

1 dl mayonnaise
1 dl Greek yogurt
1 small babyfood jar of mango purée
about 1 cm piece of ginger, finely chopped
1 small red chilli
the juice and finely grated zest of 1/2 lime
1 generous tbsp chopped coriander leaves

Combine everything else but salt to a smooth dip and let sit in the fridge for about an hour. Check the taste and season as needed.




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