PRAWN AND CHORIZO FRIT­TERS

Better Homes and Gardens (Australia) - - Seafood Fave -

Prepa­ra­tion time 15 mins Cook­ing time 10 mins Makes 12

Ex­tra vir­gin olive oil, to deep-fry ¾ cup self-rais­ing flour

1 tsp smoked pa­prika

¼ tsp fine salt

150ml cold sparkling min­eral wa­ter 4 thin green shal­lots, cut

into 2cm lengths

1 cup bean sprouts

1 car­rot, cut into match­sticks 1 chorizo, cut into thick match­sticks 10 green ba­nana prawns,

peeled, roughly chopped

Aioli and lemon wedges, to serve

SALSA VERDE

¼ cup flat-leaf pars­ley leaves, finely chopped

¼ cup mint leaves, finely chopped

2 green shal­lots, very thinly sliced

1 tsp ca­pers, finely chopped

4 Tbsp ex­tra vir­gin olive oil

2 Tbsp red wine vine­gar Pinch caster sugar Sea-salt flakes and freshly ground black pep­per, to sea­son

STEP 1 To make salsa verde, com­bine all in­gre­di­ents in a medium bowl. Cover and re­frig­er­ate.

STEP 2 Pour enough oil into a medium saucepan un­til oil comes 3cm up the side of the pan. Heat over medium-high heat un­til 180ºc.

STEP 3 Mean­while, put flours, pa­prika and salt in a large bowl. Mix un­til com­bined. Stir in wa­ter un­til a lumpy bat­ter forms. Add shal­lots, sprouts, car­rot, chorizo and prawns, stir­ring gen­tly un­til just com­bined.

STEP 4 Use 2 dessert spoons to cre­ate a 6cm wide, loose patty shape and add to oil. Re­peat to make 2 more. Fry for 3 min­utes, turn­ing half­way through, un­til golden brown and cooked through. Drain on pa­per towel. Re­peat with re­main­ing bat­ter to make 12. Serve hot with aioli, lemon and salsa verde.

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