Corn and Prawn Fritters with Sesame Dipping Sauce
recipe
Corn and Prawn Fritters with Sesame Dipping Sauce
No commentsIngredients
For the dipping sauce:
- 4 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1-2 tbsp rice vinegar
- 1 tsp sugar
- 1 spring onion, finely chopped
- 1 red or green chilli, deseeded and finely chopped
- 1 tsbp sesame seeds, toasted
- 4 cobs sweetcorn, cooked in boiling water for 6-8 minutes
- 125g plain flour
- 1 tsp salt
- 1 large egg, separated
- 200ml skimmed milk
- 1 tbsp vegetable oil
- 1 red or green chilli, finely chopped
- 4 spring onions, finely chopped
- 1 pack fresh coriander, chopped
- finely grated zest of 1 lime
- 250g cooked tiger prawns, roughly chopped
- vegetable oil for shallow-frying
Serves:
4
Preparation:
10
Cook Time:
20
Total Time:
30min
Directions
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- Make the dipping sauce. Place the soy sauce, oil, tbsp vinegar and the sugar in a small saucepan and heat gently, stirring, to dissolve the sugar. Tip into a bowl and cool. Stir in the remaining ingredients, adding more vinegar to taste.
- Using a sharp knife, strip the corn off the cobs. Sift the flour and salt into a large bowl, make a well in the centre and add the egg yolk and half the milk. Beat to make a smooth batter, and gradually work in the remaining milk. Whisk in the oil, season with pepper, then beat in the chilli, spring onions, coriander, lime zest, prawns and corn.
- Heat a shallow layer of oil in a non-stick frying pan over a medium heat. Whisk the egg white in a clean bowl until stiff, then fold into the batter. When the oil is hot, add tablespoons of the mixture to make fritters about m/n across.
- Cook for about minutes on each side, adjusting the heat so that they don?t brown too quickly. Drain on a kitchen towel and keep warm while you cook the remainder. Stir the dipping sauce again, then serve with the fritters.
Source: Tesco
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