Wednesday, March 21, 2007

Prawn & Fennel Fritters

  • 300g (2 cups) plain flour
  • 1 375ml btl lager beer
  • 2 eggs, at room temperature
  • 500g cooked school prawns, peeled
  • 2 baby (about 300g) fennel bulbs, tough outer leaves removed, halved, thinly sliced crossways
  • 1/2 cup loosely packed fresh continental parsley leaves
  • 1 red onion, halved, each half cut into 6 wedges
  • 2 egg whites
  • 100ml (5 tbs) olive oil

wholegrain mustard mayonnaise
  • 2 egg yolks
  • 1 1/2 tbs fresh lemon juice
  • 2 tsp wholegrain mustard
  • Salt & freshly ground black pepper
  • 185ml (3/4 cup) olive oil

To make the wholegrain mustard mayonnaise, place the egg yolks, lemon juice, mustard and a pinch of salt in the bowl of a food processor or in a blender. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Taste and season with salt and pepper. Transfer to a medium bowl. Cover with plastic wrap and place in the fridge until required.

Sift the flour into a medium bowl and make a well in the centre. Whisk together the beer and eggs in a jug. Add to the flour and use a wooden spoon to stir until just combined. Add the prawns, fennel, parsley and onion, and stir until combined. Season with salt and pepper.

Use an electric beater to beat the egg whites in a medium bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into the prawn mixture until just combined. Repeat with remaining egg whites.

Heat 1 tbs of the oil in large non-stick frying pan over medium-high heat. Pour 1/4 cupfuls of batter into pan, cooking 3 fritters at a time, and cook for 3 minutes or until golden underneath. Turn and cook for a further 1 minute or until golden underneath. Transfer to a plate lined with paper towel and cover loosely with foil to keep warm. Repeat with remaining oil and batter in 4 more batches (with only 2 fritters in the last batch).

Serve immediately with the mayonnaise.

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