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.
Makes 16
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)
sea salt
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.

4 comments:

Kelly said...

Oh my God, I am drooling all over the keyboard....

Nunhead Mum of One said...

am going to make these tomorrow!!!!

Silvana said...

Hey you two! NMoO how did you get on with these?

Simon said...

I made these yesterday and they were absolutely fantastic. I used haddock for the white fish and mint and coriander for the herbs. They went down a storm.

Keep it coming with the toddler friendly food, Silvana.