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Prawn Fritters

Prawn Fritters

Prawn Fritters

(Based on Rick Steins recipe - Ajwain seeds and chilli add a smoky kick to the batter mix)

 Serves 4


12 Extra-Large (0r 16 Large) unpeeled raw prawns

 For the Batter :-

1 Free Range Egg

70g Chickpea Flour

70g Plain Flour

175-200ml water

Ghee & Rapeseed Oil for frying

½ tsp Ajwain seeds

Pinch of Sea Salt

½  tsp Chilli Powder

 Lemon Wedges & Coriander to serve


Mix the flours and the seasonings together, whisk in the egg and enough water to give a smooth batter that is not too thick in consistency, more like single cream.

  1. Peel of the head and the shell off the prawns, being careful to leave the tail on.
  2. Butterfly the prawns by running a small sharp knife down the back of the prawns & remove the black intestinal tracts if they are visible. Cut almost all the way through the prawns and gently press them open and flatten them out on a plate.
  3. Pat the prawns dry with a kitchen towel.
  4. Heat enough oil and ghee in a wok or heavy based frying pan so that the base is comfortably coated.
  5. Once hot, dip the prawns in the batter and lower them into the pan. Be careful not to crowd the pan. Fry for 2-3 minutes only, turning once half way through. The prawns should be golden and crispy. Repeat
  6. Drain the prawns on kitchen paper.
  7. Repeat until all the prawns have been cooked.
  8. Serve on a plate with a lemon wedge and sprig of coriander.
  9. Or you can also add some Kuchumber (chopped salad of onion, tomato, cucumber & fresh coriander with lemon and seasoning) and/or a salsa made from fresh unripe mangoes with chopped red chilli, lime, cumin and sea salt.
  • Sheena Salah

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