Corn and prawn fritters
Whether you’re feeding a picky eater or just looking for a new way to enjoy prawns, fritters are a tasty, unique alternative.
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Ingredients
Method
- ¾ cup Pams Pure Plain Flour
- 1/2 teaspoon Pams Baking Powder
- 1 ¼ cups Pams Corn Kernels (fresh or frozen)
- 1 cup roughly chopped Pams Finest Jumbo Prawns
- 2 shallots, finely chopped
- 2 tablespoons chopped coriander
- 1 Pams Free Range Egg, lightly whisked
- 1/4 cup Pams Coconut Cream
- 1 tablespoon Pams Soy Sauce
- Pams Rice Bran Oil for cooking
- ¼ cup coriander leaves
- 4 tablespoons Pams Finest Chipotle and Buttermilk Dressing
- Place the flour, baking powder, corn, prawns, shallots and coriander into a bowl.
- Make a well in the centre and pour in the egg, coconut cream and soy sauce. Mix to combine.
- Pour 2cm depth of oil in a medium to large saucepan and heat until a small piece of bread sizzles and quickly becomes golden.
- Carefully drop walnut sized balls of batter into the oil and cook in batches for 2-3 minutes, turning to ensure even colouring. Drain on paper towels.
- Serve garnished with coriander leaves and a dish of chipotle dressing for dipping.
Tips
Simply remove any heads, shell, veins or tails from your prawns and then roughly chop them before adding them to the rest of your fritter batter. Of course, this is an easy one to try out with other flavours too — try using spring onions instead of shallots, or even swapping the corn out for small broccoli florets. Make sure you use raw prawns in this batter, as the time it takes for your fritters to crisp up will perfectly cook the prawns too.