Shrimp Fritters

Shrimp Fritters
Shrimp Fritters

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

fritters

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 175

    g (6oz) raw peeled prawns, or 300g (10 1/2oz) whole raw unshelled small prawns or brown shrimp

  • 175

    g (6oz) plain flour

  • 1/2

    tsp baking powder

  • 1

    tbsp dry white wine

  • 2

    spring onions, thinly sliced

  • 1

    tbsp chopped flat-leaf parsley

  • olive oil, for shallow frying

Directions

If using raw peeled prawns, cut them across into 0.5cm (¼in) thick slices. If using unshelled prawns or brown shrimp, break off and discard the heads but leave the tails unpeeled. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml (10fl oz) water and the wine. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley. Pour 0.5cm (¼in) of oil into a large pan and place over a high heat. Leave until hot but not smoking, and until a drop of the batter sizzles immediately. Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don't overcrowd the pan – only do two to three at a time. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides. Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp.

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