Spanish Prawn Fritters

Charmaine Lu -
  • 400g small prawns, chopped
  • 100g gram flour
  • 100g plain flour
  • 2 tsp ras el hanout spice mix
  • Dash of Thai fish sauce
  • 6 chopped spring onions
  • 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