Prawn & Sweetcorn Fritters
These little starters tick all the boxes - healthy, quick and incredibly moreish!
Servings 4 people
- 140g plain flour
- 1 tsp baking powder
- 2 eggs
- 125ml milk
- 2 tbsp yellow or red Thai curry paste
- 140g sweetcorn kernels
- small bunch spring onions, chopped
- small bunch coriander leaves, chopped
- 140g raw peeled king prawns, chopped
- vegetable oil, for frying
- sweet chilli sauce, to serve
Tip the flour, baking powder and ½ tsp salt into a bowl or jug. Whisk in the eggs and milk to form a thick smooth batter. Stir the curry paste into the batter and mix until combined. Tip the sweetcorn, spring onions, coriander and prawns into another larger bowl.
Pour the batter onto the sweetcorn, mix and fold through to combine. Heat a few tbsp of oil in a large, non-stick pan until hot. Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce.