Prawn & sweet­corn frit­ters


Serves 4 Prep 10 mins Cook 15 mins Q Q Q

140g plain flour 1 tsp bak­ing pow­der 2 eggs 125ml milk 2 tbsp yel­low or red Thai curry paste 140g frozen sweet­corn ker­nels,

de­frosted small bunch spring onions, chopped small bunch co­rian­der leaves, chopped 140g raw peeled prawns, thawed if

frozen and chopped vegetable oil, for fry­ing sweet chilli sauce, to serve

1 Tip the flour, bak­ing pow­der and ½ tsp salt into a jug. Whisk in the eggs and milk to form a thick smooth bat­ter. Stir in the curry paste and mix un­til com­bined. Tip the sweet­corn, spring onions, co­rian­der and prawns into an­other larger bowl.

2 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. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce. PER SERV­ING 399 kcals, fat 22g, sat­u­rates 4g, carbs 36g, sug­ars 4g, fi­bre 2g, pro­tein 16g, salt 1g

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