Add these prawn fritters to a burger for the ultimate surf'n'turf burger, or serve instead of meat patties inside a soft bun.
1 x 60g egg
2 tsp chipotle paste (or hot sauce to taste)
30g tomato sauce (ketchup)
40g plain flour
½ tsp bicarbonate of soda
150-250g cooked peeled prawns, whole or roughly chopped
2 spring onions, peeled and finely sliced
handful of chopped parsley
2-3 tbsp vegetable oil for frying
1. Beat the egg, chipotle paste and tomato sauce in a medium bowl until smooth then beat in the flour and bicarb evenly, adding a dash of water if needed so it's almost pourable.
2. Stir in the prawns, shallot and parsley until everything is coated evenly.
3. Heat the oil in a frying pan until hot, then fry spoonfuls of batter, a few at a time, until it has set on the base, about two minutes. Flip them and fry on the other side until firm.
4. Serve hot with, or instead of, a burger.
If you like this recipe, try Dan Lepard's Sweetcorn coriander topper
Dan Lepard's Classic 70s-style hamburger