Prawn and lime fritters

    55 min

    One day, I had a hankering for a seafood fritter and came up with this little recipe. Serve with sweet chilli sauce as a starter.


    Surrey, England, UK
    4 people made this

    Makes: 8 fritters

    • 250g raw uncooked prawns, defrosted, chopped
    • 1 (1cm) piece root ginger, grated or 1 teaspoon ginger paste
    • 1 teaspoon Scotch bonnet chillies, finely chopped (optional)
    • 1 leek, finely chopped
    • 150g plain flour
    • 1 teaspoon paprika
    • 1 pinch salt, or to taste
    • 6 tablespoons water, or more as needed
    • 1 lime, juiced
    • 1 tablespoon Thai fish sauce
    • 1 clove garlic, crushed
    • 2 tablesppons sunflower or olive oil

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Place prawns, ginger, chillies and leeks in a bowl. Add the flour, paprika and salt. Stir in the water, lime, fish sauce and garlic and mix until you have a batter like consistency. If this is still dry, add more water until the correct consistency is achieved.
    2. Heat the oil in a pan. When the oil is hot, using a tablespoon, add a spoonful of the batter to the oil. This should be fried on both sides for approx 5-7 minutes or until you can see that the pieces of prawn have gone pink. Depending on the amount of batter, you may need to heat more oil to fry the fritters.
    3. The fritters should be golden brown. Place them on a plate with 2 pieces of kitchen paper to absorb excess oil.

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