Prawn, corn and coriander fritters

Name: Prawn, corn and coriander fritters
Cook time: 1 h
Yield: 18
Ingredients: 500 g (1 lb 2 oz) small peeled raw prawns (shrimp), finely chopped; 4 spring onions (scallions), chopped; 2 garlic cloves, crushed; 3 tablespoons chopped coriander (cilantro) leaves; 1 1/2 tablespoons fish sauce; 1 egg, lightly beaten; 30 g (1 oz/1/4 cup) potato flour or cornflour; 2 × 125 g (4 1/2 oz) tins corn kernels, drained; oil, for deep-frying; sweet chilli sauce, to serve

October 30, 2013

easyTime:30 mins - 1 hourMakes:18

A recipe from the Good Food collection.

Ingredients

500 g (1 lb 2 oz) small peeled raw prawns (shrimp), finely chopped
4 spring onions (scallions), chopped
2 garlic cloves, crushed
3 tablespoons chopped coriander (cilantro) leaves
1 1/2 tablespoons fish sauce
1 egg, lightly beaten
30 g (1 oz/1/4 cup) potato flour or cornflour
2 × 125 g (4 1/2 oz) tins corn kernels, drained
oil, for deep-frying
sweet chilli sauce, to serve

Method

Step 1
Put the prawns, spring onion, garlic, coriander, fish sauce, egg and flour in a food processor and process until well combined. Fold in the corn. Using 2 tablespoons of mixture at a time, form into 18 rounds (the mixture may be very sticky). Transfer to a bowl, cover and refrigerate for 30 minutes.
Step 2
Fill a wok onethird full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Deep-Fry the cakes for 2 minutes, or until they are golden and cooked through. Drain on crumpled paper towels and serve with sweet chilli sauce or a dipping sauce of your choice

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