Coconut and Coriander Prawn Fritters with Mango Salsa

Written by nickcmack   // 14/02/2013   // 0 Comments

Coconut 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.


Tags:

coconut

mango

party nibbles

prawns


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