3/4 cup self-raising flour
1/2 cup beer
1 egg, lightly beaten
300g green prawns, peeled, deveined
5 spring onions (see note), trimmed
olive oil, for shallow-frying
250g cherry tomatoes, quartered
1 spring onion, trimmed, finely chopped
1/4 cup coriander leaves, roughly chopped
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
Make salsa: Combine tomatoes, onion, coriander, oil, vinegar and salt and pepper in a bowl. Cover and set aside.
Combine flour and salt and pepper in a large bowl. Make a well in the centre. Add beer and egg. Stir until batter is smooth.
Chop prawns and 1 onion. Stir into batter. Thinly slice remaining onions into rounds.
Pour enough oil into a large, non-stick frying pan to cover base. Heat over medium heat. Add 6 onion slices to pan. Cook for 2 to 3 minutes or until light golden. Top each with 1 tablespoonful prawn mixture. Place 1 onion slice on each prawn fritter. Cook fritters for 3 minutes each side or until golden and cooked through. Transfer to a wire rack. Cover and keep warm.
Place fritters on plates. Top with tomato salsa. Season with pepper and serve.
Thanks to Taste.com.au
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