Saturday, February 16, 2008
Little Prawn Fritters
We had these for lunch today and ended up squashed round the hob spearing them out of the pan and into our mouths the second they were done.
knobble of ginger, finely grated
1 fat garlic clove, finely grated
4 spring onions, thinly sliced
handful fresh herbs: coriander, basil and / or mint, roughly chopped
200g raw king prawns, roughly chopped
100g small, cooked, peeled prawns
400g white, skinned fish: haddock, cod, pollack
1 large egg white, lightly beated
1 tbsp cornflour
2 tsp nigella or sesame seeds
1 tsp dried crushed chillies ( I took Scrap's portion out first)
splash of sunflower oil
soy-vinegar or sweet chilli dipping sauce
Mix together the ginger, garlic, spring onions, herbs and prawns.
Place the fish in a food processor and whizz to make a paste. Add to the prawn mixture along with the egg white, cornflour, seeds, chilli and some salt and mix well together.
Heat a tiny bit of oil in a large non-stick frying pan. Add spoonfuls of the fishy mixture to the pan, patting them down to flatten to about 1cm in thickness. Cook for 3 - 4 minutes on each side until golden and cooked through. Serve hot with a zingy dipping sauce.