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