These crisp, hot fritters make a great starter or as an addition to dinner. I like to serve them with this refreshing and light lime dipping sauce.
CHILLI PRAWN FRITTERS RECIPE
Makes 12
2 slices bread, torn
¼ cup water
500g raw prawn meat
½ onion, roughly chopped
3 cloves garlic, grated
1 green chilli, seeds removed
2 tsp grated ginger
2 tsp lime zest
½ cup roughly chopped coriander
½ tsp salt and few grinds of pepper
Flavourless oil for frying
Dipping sauce
2 Tbsp lime juice
1 tsp sugar
1 tsp fish sauce
2 Tbsp chopped coriander
- Soak the bread (crusts and all) in the water for 5 minutes, then squeeze it out, discarding the water.
- Into a food processor place the bread, prawns, onion, garlic, chilli, ginger, zest, coriander, salt and pepper. Blitz it in small bursts until just combined; leaving a few chunks of prawns is fine. Take heaped tablespoons and roll into rough balls.
- To cook, heat 1cm oil in a frying pan to a medium heat. Cook a few at a time, 3-4 minutes on each side.
- For the dipping sauce, combine the lime juice, sugar, fish sauce and coriander in a small bowl.
- Serve the fritters hot with the sauce.
