Crispy Prawn Fritters Recipes

CRISPY PRAWN FRITTERS

Crispy Prawn Fritters image

Make and share this Crispy Prawn Fritters recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

600 g big prawns
oil (for deep frying)
1 teaspoon salt
1/3 teaspoon red pepper
1 tablespoon cornflour
1/2 tablespoon egg white
1 tablespoon lemon juice
1 tablespoon cornflour
1 teaspoon plain flour
6 tablespoons rice flour
1/2 teaspoon baking powder
salt
1/2 teaspoon red pepper
water

Steps:

Shell prawns, leaving each with the tail portion. Cut them from the back, remove intestines and wash well. Pat dry.
Season prawns with seasoning and leave aside for 30 minutes.
Put batter ingredients into a bowl and mix well. Add in water slowly and stir gently until a smooth batter is formed. Keep in fridge for 30 minutes 10 mins before using remove from fridge.
Heat up the oil. Held prawn by the tail and dip into batter to coat prawn, deep-fry until golden brown. The frying time is about 3 minutes. Dish up and drain well.

Nutrition Facts : Calories 238.2, Fat 2.5, SaturatedFat 0.3, Cholesterol 252, Sodium 1972.2, Carbohydrate 22.7, Fiber 0.9, Sugar 0.2, Protein 29.1

CRUNCHY SHRIMP FRITTERS

Crunchy Shrimp Fritters image

To make these super-tasty and summer-y fritters, juicy shrimp are poached in lemon water and then coated in a batter made with rice flour before being deep fried to golden brown perfection. The rice flour ensures an ultra-crisp coating with a side benefit of making this dish naturally gluten-free!

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

1 lemon, plus zest and wedges for serving
Kosher salt
12 ounces large unpeeled shrimp (about 10)
Vegetable oil, for frying
3/4 cup white rice flour (such as Bob's Red Mill), plus more as needed
1 teaspoon baking powder
1 teaspoon sugar
3/4 cup seltzer or club soda, plus more as needed
1 large egg, whisked
Tartar sauce

Steps:

Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.

CRISPY SHRIMP FRITTERS

Crispy Shrimp Fritters image

Make and share this Crispy Shrimp Fritters recipe from Food.com.

Provided by Tarteausucre

Categories Spanish

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb small shrimp, peeled
1 1/2 cups chickpea flour (can sub regular flour)
1 tablespoon fresh flat-leaf parsley, fresh
3 scallions, white part and a little of the tender green tops, finely chopped
1/2 teaspoon sweet pimento pepper
1/4 teaspoon salt
olive oil, for deep-frying

Steps:

In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. Remove shrimp as soon as the water starts to boil and set aside the shrimp, saving 1 cup of the cooking water to cool. Once Shrimp is cool, cover and refrigerate.
Combine the flour, parsley, scallions and pimento pepper a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtain a consistency like a thick pancake batter. Cover and refrigerate for about an 1 hour.
Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, mix well.
Pour the olive oil to a depth of about 1 inch into a heavy sauté pan and heat over high heat. Add about 1 tablespoon of the batter to the oil for each fritter, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.
Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp.
Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.
Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, keeping the oil very hot before frying more fritters.
When all the fritters are fried, arrange them on a platter and serve immediately.

Nutrition Facts : Calories 131.9, Fat 2.2, SaturatedFat 0.3, Cholesterol 57.6, Sodium 169.3, Carbohydrate 14.2, Fiber 2.7, Sugar 2.7, Protein 13

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