PRAWN AND CHORIZO FRITTERS
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
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.