Monday, June 30, 2008

Prawn and Zucchini Fritters

This is a great finger food or starter. The tempura flour gives it extra crunch.

Serves 4 as a starter
(from Delicious Magazine March 2008)



2 tsp each coriander and cumin seeds
1 tsp fennel seeds
250gm green prawn meat, roughly chopped
1 zucchini (about 100gm), coarsely grated
2/3 cup (100gm) tempura flour (or 50gm each plain flour and cornflour)
sunflower oil, to deep-fry
sweet chilli sauce, lemon wedges and coriander leaves to serve

Grind the spices using a mortar and pestle (or use half the quantity of each spice ground). Place spices in a large bowl with prawn and zucchini. Mix well with flour, then season. Make a well in the centre and add ¼ cup (60ml) iced water. Mix with a wooden spoon to create a thick batter, adding an extra 1 tbsp water if required.

Half-fill a deep-fryer or large heavy based saucepan with oil and heat to 190oC on a deep fryer thermometer (or until a cube of bread placed in the oil turns golden brown in 30 seconds). Working in batches, carefully place a heaped tablespoon of batter in the pan for each fritter and cook for 3 minutes, turning until golden and cooked through. Drain on paper towel, and then serve with sweet chilli sauce and lemon wedges.


Tips:
I usually only use half the amount of spice recommended. Also, I don’t deep fry, just shallow fry in a pan.

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