Spanish Prawn Fritters

Make the batter by mixing the two flours and ras el hanout with enough water to make a batter with the consistency of heavy cream. Add the chopped prawns, fish sauce and spring onions and mix well.
Heat 5cm of olive oil in a deep frying pan and heat to sizzling temperature. Carefully drop the mixture into the pan and fry for about 2 mins on each side, or until crisp, puffy and golden. Drain on kitchen paper, season with salt and pepper, and serve with lemon wedges and chopped parsley.

30 mins

4 serving

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