This easy and delicious recipe for Nigella Lawson’s Prawn Fritters is quick to make and perfect for a light meal or snack. With crispy fritters packed with prawns and sweet corn, these bite-sized delights are served with sweet chili sauce and fresh parsley for an added burst of flavor.
Ingredients Needed
- 500 grams / 1 pound prawns (shrimp)
- 1 cup plain flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup / 80 ml milk
- 1 large free-range egg, whisked
- 400 grams / 14 oz tin corn kernels, drained and rinsed
- 2 tablespoons vegetable oil
To Serve:
- Sweet chili sauce
- Flat-leaf parsley leaves, finely chopped
How To Make Prawn Fritters
- Prepare the prawns: Twist to remove the heads and pull off the tails. Peel the shells from the body, remove the legs, and cut along the back to remove the digestive tract. Repeat until all prawns are prepared.
- Make the batter: In a large mixing bowl, combine the plain flour, garlic powder, onion powder, salt, and pepper. Stir with a wooden spoon to combine. Add the milk and whisked egg, stirring until smooth.
- Add prawns and corn: Stir in the chopped prawns and rinsed corn until evenly combined with the batter.
- Cook the fritters: Heat the vegetable oil in a large frying pan over high heat. Once hot, use an ice cream scoop to add the batter in batches, cooking 2-3 fritters at a time. Cook for 2-3 minutes per side until golden brown. Use a slotted spoon to remove the fritters and place them on a paper towel-lined plate.
- Serve: Serve the hot fritters with sweet chili sauce and garnish with finely chopped fresh flat-leaf parsley.
Recipe Tips
- Use fresh prawns: For the best flavor, make sure to use fresh prawns rather than frozen ones. If using frozen, defrost thoroughly and pat dry to avoid excess moisture in the batter.
- Heat the oil properly: Make sure the oil is hot before adding the batter. If it’s not hot enough, the fritters will absorb too much oil and become greasy.
- Work in small batches: To avoid overcrowding the pan, cook 2-3 fritters at a time. This ensures they cook evenly and become crispy on all sides.
- Don’t overmix the batter: Stir the batter just until combined to keep the fritters light and fluffy. Overmixing can make them dense.
- Serve immediately: These fritters are best served hot and crispy. If you need to keep them warm, place them in the oven on low heat, but don’t reheat them in the pan, as they’ll lose their crunch.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover prawn fritters cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 2 days.
- Freeze: For freezing, place the fritters on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. They can be frozen for up to 1 month. To serve, thaw the fritters in the fridge overnight before reheating.
- Reheat: Heat a small amount of oil in a frying pan over medium heat. Add the fritters and cook for 2-3 minutes on each side until heated through and crispy.
Nutrition Facts
Serving Size: 1 fritter (approximately 50 grams)
- Calories: 132
- Total Fat: 7.6g
- Saturated Fat: 1.5g
- Cholesterol: 20mg
- Sodium: 200mg
- Potassium: 100mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0.5g
- Sugars: 0.5g
- Protein: 5g
Try More Nigella Recipes:
- Nigella Wholemeal Carrot Cake
- Nigella Slow Roast Pork Shoulder
- Nigella Lasagne Of Love
- Nigella Lawson Chicken Lasagna
Nigella Prawn Fritters
Description
This easy and delicious recipe for Nigella Lawson’s Prawn Fritters is quick to make and perfect for a light meal or snack. With crispy fritters packed with prawns and sweet corn, these bite-sized delights are served with sweet chili sauce and fresh parsley for an added burst of flavor.
Ingredients
To Serve:
Instructions
- Prepare the prawns: Twist to remove the heads and pull off the tails. Peel the shells from the body, remove the legs, and cut along the back to remove the digestive tract. Repeat until all prawns are prepared.
- Make the batter: In a large mixing bowl, combine the plain flour, garlic powder, onion powder, salt, and pepper. Stir with a wooden spoon to combine. Add the milk and whisked egg, stirring until smooth.
- Add prawns and corn: Stir in the chopped prawns and rinsed corn until evenly combined with the batter.
- Cook the fritters: Heat the vegetable oil in a large frying pan over high heat. Once hot, use an ice cream scoop to add the batter in batches, cooking 2-3 fritters at a time. Cook for 2-3 minutes per side until golden brown. Use a slotted spoon to remove the fritters and place them on a paper towel-lined plate.
- Serve: Serve the hot fritters with sweet chili sauce and garnish with finely chopped fresh flat-leaf parsley.
Notes
- Use fresh prawns: For the best flavor, make sure to use fresh prawns rather than frozen ones. If using frozen, defrost thoroughly and pat dry to avoid excess moisture in the batter.
- Heat the oil properly: Make sure the oil is hot before adding the batter. If it’s not hot enough, the fritters will absorb too much oil and become greasy.
- Work in small batches: To avoid overcrowding the pan, cook 2-3 fritters at a time. This ensures they cook evenly and become crispy on all sides.
- Don’t overmix the batter: Stir the batter just until combined to keep the fritters light and fluffy. Overmixing can make them dense.
- Serve immediately: These fritters are best served hot and crispy. If you need to keep them warm, place them in the oven on low heat, but don’t reheat them in the pan, as they’ll lose their crunch.
Nigella Prawn Fritters