Preparation time
1-2 hours
Cooking time
less than 10 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the prawn fritters
- 100g/3½oz plain flour
- 200g/7oz cornflour
- 1 tsp salt
- 25g/1oz chopped fresh coriander
- 3 garlic cloves, finely chopped
- 1 tbsp finely chopped root ginger
- 1 tbsp gochujang (Korean fermented chilli paste)
- 4 spring onions, chopped
- 1–2 tbsp Thai fish sauce
- 2 tbsp vegetable oil
- 300g/10½oz raw peeled prawns, chopped
For the chilli dressing
- 5 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp chilli flakes
- 1 tbsp sesame oil
Method
To make the prawn fritters, whisk the flour, cornflour, salt and 200ml/7fl oz water together in a bowl to make a batter. Leave to rest, covered, in the fridge for an hour.
To make the chilli dressing, whisk all the ingredients together in a small bowl and set aside.
When you are ready to cook the prawn fritters, remove the batter from the fridge and add the coriander, garlic, ginger, chilli paste, spring onions and fish sauce. Heat a frying pan and add the oil. Once hot, ladle the batter into the pan and quickly sprinkle with the chopped prawns. Fry one side for a few minutes, then flip over using a spatula. Continue cooking for another few minutes.
Using a slotted spoon, remove the batter from the frying oil and transfer to a plate lined with kitchen paper.
To serve, slice the fritters into squares and drizzle with the chilli dressing.
