Rose’s Korean prawn fritters with soy, cider vinegar & chilli

SERVES 4–6 AS A BARSNACK OR MORE IF SERVED ALONGSIDE OTHER BAR SNACKS

100g plain flour

20g cornflour

1 teaspoon salt

200g raw peeled prawns, chopped good handful flatleaf parsley, chopped 2 spring onions, trimmed and finely chopped 5 tablespoons sunflower oil

DIPPING SAUCE

5 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 teaspoon chilli flakes

1 tablespoon sesame oil

1 Whisk the plain flour, cornflour and salt with 200ml of water in a bowl to make a fairly runny batter. The consistency should be somewhere between single and double pouring cream. Leave the batter to rest in the fridge for an hour or so.

2 DIPPING SAUCE Make the dipping sauce by mixing all the ingredients together in a small bowl and set aside.

3 Preheat the oven to 180°C (160°C fan-forced).

4 Stir chopped prawns, parsley and spring onions into rested batter. Add 2 tablespoons of the oil to a 28–30cm frying pan; place over a high heat. When pan is hot, add half the batter, spreading it thinly to cover the base of the pan.

5 Once the surface has lost its liquid texture and the underside is crisp and golden brown (2–3 minutes) slide the fritter on to a flat baking tray or plate. Add a little more oil to the pan, flip the fritter back into the pan and cook the other side for another 2–3 minutes until golden. Slide on to a baking tray and keep it warm in a low oven. Add another 2 tablespoons of oil to the pan and repeat with the rest of the batter.

6 Cut the fritters into roughly 3cm squares and serve immediately with the dipping sauce.

You can use coriander instead of parsley, if you prefer.