If there’s one thing Nigella Lawson does brilliantly, it’s food that feels like pure pleasure — and these Prawn Fritters are no different.
Crispy, golden, a little messy, and packed with juicy prawns and that cheeky splash of sherry, they’re the sort of snack that disappears faster than you can fry the next batch.
Made these one lazy Saturday with a squeeze of lime and a cold drink — honestly? Bliss.
Perfect for parties, quick lunches, or just when you want something better than boring sandwiches.
Why You’ll Love Them
- Perfect little bites for parties or just greedy snacking
- Crispy outside, soft inside — no soggy fritters here
- Packed with real prawn flavor, not just batter
- Quick to mix up, quicker to eat
- Minimal ingredients, maximum taste
Ingredients That Matter
- 1 clove garlic
- 2 spring onions
- 250g raw prawns
- 50g plain flour
- Splash of sherry
- Vegetable oil
- Limes (cut into quarters)
How to Make Nigella’s Prawn Fritters
- Chop your garlic and spring onions roughly.
Throw them into a food processor and blitz until fine. - Tip in the raw prawns, flour, and a splash of sherry.
Pulse again until just combined — don’t overdo it, you still want a bit of texture. - Cover and stick the mix in the fridge for 10 minutes — firms it up a bit.
- Heat your oil in a deep pan or fryer — around 175°C (350°F) is perfect.
- Scoop small spoonfuls of the mixture and carefully drop into the hot oil.
Fry in batches — don’t crowd the pan — until golden and crisp, about 2–3 minutes each side. - Lift them out with a slotted spoon onto kitchen paper to drain.
- Serve hot, with lime wedges for squeezing over the top.
Best eaten standing up, grinning, and maybe burning your fingers a bit because you can’t wait.
Common Mistakes to Dodge
- Too wet batter: Don’t flood it with sherry. A splash is enough.
- Over-pulsing: You want little chunks of prawn, not baby food.
- Oil too cool: They’ll go soggy if the oil’s not hot enough.
- Crowding the pan: Lowers the oil temp — fry in small batches.
What to Serve With Them
- Sweet chili dipping sauce
- Soy and lime dressing
- Crispy Asian slaw
- Steamed rice if you want to make a meal of it
- Cold beer or crisp white wine if you’re sensible
Storage and Leftovers
Fridge: Cool completely, then store in an airtight box for up to 3–4 days.
Freezer: Freeze single layers between parchment. Keeps about a month.
Reheating:
- Air fryer: Best — 370°F for 3 minutes.
- Oven: 180°C (350°F) for about 5 minutes.
- Microwave: Quick but will lose the crunch.
Nutrition Facts:
- Calories: 150 kcal
- Fat: 3.5g
- Protein: 5g
- Carbs: 5g
- Sodium: 420mg
FREQUENTLY ASKED QUESTIONS
Why coat prawns in batter before frying?
Locks in moisture, boosts crunch, and lets you carry flavor better.
Best oil for frying?
Soybean oil, vegetable oil — anything neutral with a high smoke point.
Why are my fritters soggy?
Oil not hot enough, or batter too wet. Heat that pan properly.
Can I make it spicier?
Yes! Add a pinch of chili flakes or a bit of chopped fresh chili into the mix.
Do you have to use sherry?
Nope — but it adds a nice little background note. You could swap for white wine or leave it out.
Try More Nigella Recipes:
Nigella Prawn Fritters
Description
Golden, crispy fritters packed with prawns, garlic, and a splash of sherry — perfect party food or lazy lunch bites
Ingredients
Instructions
- Pulse garlic and spring onions until fine.
- Add prawns, flour, sherry. Pulse until just combined.
- Chill mix 10 minutes.
- Heat oil to 175°C (350°F).
- Fry small spoonfuls until golden, about 2–3 mins per side.
- Drain on paper towels, serve hot with lime wedges.
Notes
- Too wet batter: Don’t flood it with sherry. A splash is enough.
Over-pulsing: You want little chunks of prawn, not baby food.
Oil too cool: They’ll go soggy if the oil’s not hot enough.
Crowding the pan: Lowers the oil temp — fry in small batches.