I’ve been really looking forward to sharing this recipe with you. It featured in the Diwali edition of Better Homes and Gardens, India last month along with some really innovative dishes from other bloggers. If you haven’t bought a copy yet, the last I checked, it’s still out on stands!
The addition of mango ginger in these fritters breathes new life into a familiar classic. In retrospect, I realize that every time I’ve made prawn fritters in the past, I’ve changed up the combination a little bit. The adaptations sometimes go heavy on herbs (with mint and coriander) and other times have grated zucchini or carrot added into the batter mix. I recently discovered the magic of adding freshly grated mango ginger into it and now there’s no going back. This is the only version that I’ve made since.
The spicy bean paste that the recipe calls for could be replaced with chilli oil, or—although I haven’t tried this—Sriracha. You need that extra chilli hit to counter the sweetness of the prawns here. I really like using coconut oil to cook these fritters off, but if for whatever reason you prefer not to, use any other oil of your choice. Because it helps to let the batter rest in the fridge for a bit before cooking them, for the sake of ease and efficiency, I usually mix up the batter at some point during the day and I know dinner is sorted within minutes when I get home in the evening.
These fritters can really hold their own as a main course dish, or you could fancy it up and serve them canapé style with some sour cream dolloped on top. The only singular stance that applies to me however, is eating them straight off the pan.
makes 15 medium-sized fritters
- 300 grams prawns, deveined and cleaned (fresh or thawed)
- 2 tbsp mango ginger, grated
- 2 spring onion stalks, finely chopped
- 3 cloves of garlic, grated
- 1/2 inch piece of ginger, grated
- 1 green chilli, finely chopped
- 2 tbsp soy sauce
- 1 tbsp spicy bean paste (or 2 tbsp hot chilli sauce)
- 5 tbsp rice flour
- 1/4 cup coriander leaves and stems, chopped
- 1/4 cup coconut oil (or any other oil of your choice)
- 1 egg
- Salt, to taste
- Lemon wedges, to serve
- Lay the prawns out on a kitchen towel and pat dry. Add them a blender jar and blitz for a few seconds until coarsely ground (you want finely chopped bits, not a smooth paste).
- Add the prawn mixture to a large bowl and stir in all the other ingredients. Mix with a spatula until combined. Cover and refrigerate for at least half hour (can be kept in the refrigerator for up to six hours).
- Heat a shallow pan with just enough oil to coat the bottom evenly. Once hot, dollop in small amounts of the batter and flatten slightly with a spatula. Continue with the rest, making sure to leave at least two inches between each fritter. Don’t be tempted to turn the fritters until they are nicely browned at the bottom, about 2-3 minutes. Flip and cook on the other side for 1-2 minutes more. Remove and drain off the excess oil on a kitchen towel. Fry the fritters in batches adding a little more oil to the pan each time.
- Serve hot or at room temperature with lemon wedges on the side.
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