Coconut and Coriander Prawn Fritters with Mango Salsa
14/02/2013 // 0 CommentsCoconut and Coriander Prawn Fritters with Mango Salsa
1 cup self-raising flour
2 eggs
1 teasp salt & generous grind freshly ground black pepper
1/2 cup chilled soda water or cold water
300 grams green prawns (diced)
½ cup desiccated coconut (lightly toasted)
1 ripe banana – peeled and mashed
¼ cup chopped coriander
2 tablespoons Thai sweet chilli sauce
oil for frying (preferably grapeseed oil as it is flavourless)
Mix flour, eggs, salt, pepper and water to a smooth batter. Mix in all other ingredients except the oil. Stand for 5-10 minutes before cooking.
Heat 1cm of oil in a large heavy frypan and, working in batches, cook teaspoonful’s of the mixture over medium heat for about 2 minutes each side until fritters are golden and cooked through. Makes about 36 fritters.
Note: Fritters can be made ahead of time & reheated in a 2OOoC oven for about 5 minutes. Serve with Mango Salsa – recipe following.
Mango Salsa
2 fresh ripe mangos peeled A flesh chopped (or I x 425g tin, drained)
2 tablespoons Thai sweet chilli sauce
2 tablespoons fresh lime or lemon juice 2 tablespoons chopped fresh coriander
Combine all ingredients. Chill in the fridge until ready to serve. Salsa will keep for up to 12 hours.
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