PRAWN & SWEETCORN FRITTERS
These little starters tick all the boxes - healthy, quick and incredibly moreish!
Provided by Barney Desmazery
Categories Buffet, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Tip the flour, baking powder and ½ tsp salt into a bowl or jug. Whisk in the eggs and milk to form a thick smooth batter. Stir the curry paste into the batter and mix until combined. Tip the sweetcorn, spring onions, coriander and prawns into another larger bowl.
- Pour the batter onto the sweetcorn, mix and fold through to combine. Heat a few tbsp of oil in a large, non-stick pan until hot. Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce.
Nutrition Facts : Calories 399 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.04 milligram of sodium
ASIAN SHRIMP AND GINGER FRITTERS WITH SWEET CHILI DIPPING SAUCE
These tasty morsels are always popular as an appetizer and team well with the sweet chili dipping sauce. Add more chilies to the sauce if you like it hot! You can obtain fish sauce (and also a sweet chili dipping sauce, if you prefer not to make your own) in an Asian food store. The fritters can also be served with my Thai Sweet Chili Sauce, posted separately.
Provided by Daydream
Categories Asian
Time 30m
Yield 15-20 fritters
Number Of Ingredients 15
Steps:
- Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
- Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
- It is important not to over-mix or otherwise it will turn into a paste!
- Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
- Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
- Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
- Do this in batches.
- As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
- Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
- Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.
CUCUR UDANG (PRAWN FRITTERS)
This is so yummy to have when you have friends over... Easily available ingredients for a simple appetizer in 15 minutes! Serve with sweet Thai chili sauce.
Provided by MAKHRUJI
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine shrimp, onion, potato, flour, 1 cup water, corn, egg, chicken bouillon, salt, baking powder, and baking soda in a bowl. Mix in hot water until well combined. Let stand for 5 minutes.
- Meanwhile, heat oil in a wok over medium- to medium-high heat. Drop spoonfuls of batter into the hot oil. Cook fritters in batches, flipping halfway, until browned on both sides, 3 to 4 minutes. Drain on a paper towel-lined plate.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 20.4 g, Cholesterol 33.8 mg, Fat 5.2 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.8 g, Sodium 472.3 mg, Sugar 1.3 g
KING PRAWN AND SCALLOP IN GINGER BUTTER
Steps:
- Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.
Nutrition Facts : Calories 629.2 calories, Carbohydrate 11.4 g, Cholesterol 282.6 mg, Fat 47.8 g, Fiber 1.3 g, Protein 32.6 g, SaturatedFat 29.4 g, Sodium 481.6 mg, Sugar 2.6 g
SPICY SHRIMP MASALA
Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.
Provided by Zainab Shah
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
- Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
- Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
- Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
- Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
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