THAI PRAWN FRITTERS
These Thai inspired prawn fritters are fresh and flavoursome thanks to the addition of zesty lime and fresh herbs. Tangy pickled radish is the perfect accompaniment.
You can’t go past a good fritter! These fritters are nice and light, thanks to the use of rice flour rather than regular flour.
The sauce for the fritters doubles as a dressing for the salad, and rounds out the meal nicely. Despite containing fish sauce, it doesn’t taste fishy! You can use soy sauce as an alternative, but it won’t be quite the same.
Don’t be put off by the long list of ingredients – many of them are used more than once, and this is a fairly simple meal overall.
If you love the idea of prawns in a fritter, you could also try these popular corn and prawn fritters.
THAI PRAWN FRITTERS
These Thai inspired prawn fritters are fresh and flavoursome thanks to the addition of zesty lime and fresh herbs. Tangy pickled radish is the perfect accompaniment.
Ingredients
PICKLED RADISH
- 1/3 cup cold water (80ml)
- 1/3 cup white vinegar (80ml)
- 1 Tbsp caster sugar
- 1/4 tsp salt
- 4 radishes
TO SERVE
- 40 g mesclun lettuce (1.4oz)
- 2 carrots
- 2 handfuls fresh coriander
- 1 small handful fresh mint leaves
- 2 Tbsp lime juice
- 1 Tbsp caster sugar
- 1 Tbsp peanut oil
- 1/2 Tbsp fish sauce
- 1 red chilli (optional)
- 1 lime (optional)
FRITTERS
- 200 ml lite coconut cream or milk (6.8fl.oz)
- 2 eggs
- 1 Tbsp fish sauce
- 300 g peeled raw prawns (10.6oz)
- 1 orange kumara (300g)
- 2 cloves garlic
- 1/4 cup finely chopped coriander
- 2 tbsp finely chopped fresh mint
- 2 tsp crushed ginger
- Zest of 1 lime
- 1 1/4 cups white or brown rice flour (150g)
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp peanut oil, divided
Instructions
MAKE PICKED RADISH
Combine water, vinegar, sugar and salt in a medium bowl, stirring until sugar dissolves. Thinly slice radishes and add to bowl. Set aside.
PREPARE SERVING INGREDIENTS
Divide lettuce between serving plates. Peel carrots and cut into matchsticks (or julienne or grate). Roughly chop coriander and mint. Add to lettuce.
Combine lime juice (zest lime first for fritters), sugar, oil and fish sauce in a small jar and shake to combine. Add salt to taste. Thinly slice chilli, if using, and stir in.
MAKE FRITTERS
Preheat oven to 100ºC (210ºF) fan bake and place a rack over an oven tray.
Whisk coconut cream / milk, eggs and fish sauce together in a large bowl. Pat prawns dry with a paper towel and cut each prawn into four pieces. Peel and grate kumara. Crush garlic. Stir prawns, kumara, garlic, coriander, mint, ginger and lime zest into egg mixture. Add rice flour, baking powder, salt and pepper and stir until just combined.
Heat 1 tablespoon oil in a large frying pan on medium. Scoop 1/4 cup measurements of mixture into pan and cook for 2 minutes each side, until golden brown and cooked through. Place fritters on rack in oven to keep warm while you cook the remaining mixture (add more oil as required).
SERVE
Drain radishes and add to salad. Add fritters to plates and spoon sauce over the meal. Serve with wedges of lime, if using.
Recipe Notes
WINE MATCH: A zesty Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure fish sauce is gluten-free and use gluten-free baking powder.
INGREDIENT SWAPS / NOTES: Fish sauce works really well in this recipe (and doesn’t taste fishy!) but if you can’t stomach it, try soy sauce instead. If you don’t like prawns, you could replace with a 400g / 14oz can whole corn kernels, drained.
STORING AND REHEATING: Store fritters, salad and sauce separately. Fritters are best reheated in the frying pan with a little oil (keeps them nice and crispy). Add salad and sauce just before serving.
2 Comments
OMG the perfect recipe for this weekend! We always keep a bag of prawns in the freezer for ‘back up’ but I can never think of what to do with them other than parwn pasta. Wish me luck!
Hey Tracey – apologies for my delayed reply. Hope you enjoyed the prawn fritters! 😊