Prawn Sweetcorn Fritters Recipes

PRAWN & SWEETCORN FRITTERS

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.

FRESH SWEET CORN FRITTERS

Steps:

• Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
• Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
• Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

CUCUR UDANG (PRAWN FRITTERS)

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.

PRAWN AND CORN FRITTERS

Steps:

• Combine all ingredients and a cup of warm water.
• Mix thoroughly with a spoon until all ingredients are really combine (about 1 minute).
• If the mixture is too thick add more water.
• The mixture should be thick enough in order to spoon it into hot oil for deep frying.
• Deep fry until golden brown.
• Best serve hot with chilli sauce, satay sauce or ketchup.

SHRIMP & CORN FRITTERS

Steps:

• Chop the cooked shrimp. Place in a large mixing bowl. You can use either fresh or frozen corn for this recipe. You may choose to roast the corn, but it's not really necessary. If using corn on the cob, remove husks and silks, and then cut off the kernels Roast kernels in a skillet with a little olive oil and salt until lightly browned and caramelized. Add to the shrimp. To the skillet, add a little more oil if necessary, and lightly saute the chopped bell pepper and onion. Add to the shrimp and corn. In a medium bowl, combine the flour, corn meal, baking powder, and salt. In a small bowl, whisk the egg, add chopped herbs and water, and mix to combine. Pour into the flour mixture and stir well. Add more water if mixture is too stiff. Combine the batter with the shrimp and corn. Heat oil on medium-high in a large skillet to about 1/4 inch deep. Carefully drop mounded spoonfuls of batter into the oil, pressing down with the back of the spoon to spread into a 2 inch diameter fritters. Fry until browned, flip over, and brown the other side. About 3 to 5 minutes each side. Remove fritters to paper towel to drain oil. Serve with chutney or sauce of your choice.

CORN AND SHRIMP FRITTERS

Steps:

• Peel and devein the shrimp; cut into 1/2 inch pieces.
• Combine the shrimp, corn and next 9 ingredients in a large bowl; stir well.
• Pour oil to a depth of 1 inch in a heavy saucepan; heat to 375 degrees. Drop shrimp mixture by tablespoonfuls into the hot oil; fry 2 minutes on each side or until golden. Do not crowd the fritters, cook in batches. Drain on paper towels. Serve immediately with sauce.
• Sauce:.
• Combine all ingredients; stir well.