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Spicy Seafood Fritters
¾ cup self-raising flour ½ cup rice flour ½ tsp baking powder ½ tsp turmeric ¾ cup coconut cream 1 egg white 2 tbsp thai sweet chilli sauce 4 tsp finely grated fresh ginger 1 tsp salt ground black pepper, to taste 300g raw prawn meat, chopped 2 cups grated raw kumara / sweet potato green part of 1 spring onion, very finely chopped 2 tbsp chopped coriander leaves neutral oil, to fry To serve 1 recipe Avocado Salsa chilli flakes, to sprinkle (optional)
© Annabel Langbein Media
Beat flours, baking powder, turmeric, coconut cream, egg white, chilli sauce, ginger, salt and pepper to a smooth, thick batter in a mixing bowl. Stir in all other ingredients except oil. Chill until ready to cook.
When ready to cook, preheat oven to 160˚C and line an oven tray with baking paper. Heat a little neutral oil in a heavy frypan and fry tablespoonfuls of mixture in batches over medium heat until browned and almost cooked through (about 3 minutes each side).
As they cook, place in a single layer on prepared tray. They can be prepared ahead to this point, chilled until needed and brought to room temperature before finishing in the oven. Once all fritters are browned, place the tray in the oven to finish cooking (about 10 minutes). To serve, top each fritter with a little Avocado Salsa and sprinkle with chilli flakes, if using.
This recipe is from my book The Free Range Cook: Through the Seasons
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