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prawn-fritters

Tiger Prawn and potato fritters with Vietnamese dipping Sauce

Recipe by Galton Blackiston, from his cookbook Hook Line Sinker

Featured in Feast 19 – September 2017

SERVES FOUR

INGREDIENTS

For the dipping sauce
250ml of water
2tbsp of white wine vinegar
4tbsp of lime juice
1 chilli, deseeded, finely sliced
3 garlic cloves, peeled, grated
1 small lobe of ginger, peeled, grated
8tbsp of nam pla fish sauce
4tbsp of caster sugar
For the fritters
750g of self-raising flour
750ml of sparkling water
1/2 tsp of salt
1/2 tsp of caster sugar
1/2 tsp of turmeric
3 large Maris Piper potatoes
12 raw tiger prawns, 3 per serving
1 litre of vegetable oil, for frying
8 spring onions, chopped
1 handful of coriander, chopped

Method
To make the dipping sauce
Whisk all the ingredients together in a bowl. Set aside until needed.

To make the fritters
In a bowl mix together the flour, sparkling water, salt, sugar and turmeric and set aside to rest for 10 minutes. Peel the potatoes and cut into julienne strips. Peel and devein the tiger prawns and cut in half lengthways. Set aside. Heat the oil in a deep fat fryer to 180°C. Fold the potatoes, prawns, spring onions and coriander through the batter mix. Using your hands, shape them into fritters, making sure you have an even distribution of prawns in each fritter. Lower them into the hot oil and fry until crisp and golden brown. Remove from the fryer and drain well on kitchen paper.

Serve immediately with the dipping sauce

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