Fiery prawn fritters recipe

Golden rings of onion goodness.
Golden rings of onion goodness. Photo: William Meppem

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