Prawn Fritters Recipe by Cooks Academy with wine pairing
Makes 12-14. Recipe by Cooks Academy. If you want to learn how to make these and other delicious Tapas recipes, come along to one of Cooks Academy forthcoming hands on Tapas Workshops.
🍽️ Makes 13
Ingredients
| 200 g | raw peeled prawns / shrimps | |
| 175 g | plain flour | |
| ½ tsp | 2.5 ml | baking powder |
| 250 ml | water | |
| 50 ml | white wine | |
| 1-2 drops | tabasco | |
| 2 | scallions, thinly sliced | |
| 1 handful | dill leaves | |
| — | sunflower oil, for shallow frying | |
| — | salt |
Instructions
- Roughly chop the prawns.
- Sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and gradually stir in the water, wine and tabasco until you have a smooth batter. Fold in the prawns, scallions and dill.
- Pour ½ cm of oil into a heavy based frying pan and place over a high heat. Leave until hot but not smoking, and until a drop of the batter sizzles immediately. Carefully drop large spoonfuls of the batter into the pan. Don't be tempted to overcrowd the pan, only do 3-4 at a time.
- Turn the fritters over after about 2 minutes or when they look puffed up and golden. Remove with a slotted spoon and drain on kitchen paper.
- Serve nice and hot!