Prawn and rice fritters
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 16 pieces
Crunchy, zesty, spicy prawn fritters - these won't last long on the plate. Make double!
Ingredients
- 3 tbsp olive oil
- 5 garlic cloves, peeled and crushed
- 340g raw peeled king prawns, chopped into 1½-2cm pieces
- 3 tbsp tomato paste
- 1 tsp cumin seeds, crushed
- ½ tsp coriander seeds, crushed
- 1 green chilli, finely chopped
- 2 lemons, zest finely grated, to get 1 tsp, then cut into 6 wedges, to serve
- Flaked sea salt
- 100g arborio rice (or other fat, short grained rice)
- 100ml dry white wine
- 200ml shellfish or fish stock
- 120ml whole milk
- 1 egg, separated
- 60g plain flour
- About 800ml vegetable oil, for frying
- Hot sauce of your choice, to serve
Method
Put the first seven ingredients, the lemon zest and a teaspoon and a half of salt in a medium saucepan on a medium heat, and fry gently for eight minutes, until the prawns are golden-brown. Add the rice, wine, stock and milk, turn down the heat to medium-low and cook, stirring regularly, for 25-30 minutes, until the rice is cooked but still has a little bite. Leave to cool for five minutes, stir in the egg yolk, then set aside to cool completely.
Sieve the flour into the cooled rice mixture, then mix to combine. Whip the egg white to stiff peaks, then gently fold into the rice mixture.
Put the oil in a large saucepan on a medium-high heat. Test that the oil is hot enough by dropping in a tiny bit of batter – it should sizzle – then fry the fritters in batches of four, to avoid lowering the temperature too much. Drop tablespoons of batter into the oil and cook for four to five minutes, turning two or three times, until golden-brown all over. (You may need to adjust the heat if they brown too quickly.)
Transfer the cooked fritters to a tray lined with kitchen paper and repeat with the remaining batter. Sprinkle the fritters with salt, and serve hot with the lemon wedges and hot sauce.
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