Prawn fritters with bean sprout salad
Mix up your regular routine with these flavoursome prawn fritters. Served with a bean sprout salad, it’s a winning dish.
- 1kg Coles Australian Cooked Large Black Tiger Prawns Thawed
- 1 cup coriander leaves
- 1 cup (180g) rice flour
- 1/2 cup (75g) self-raising flour
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1 cup (250ml) Coles Light Coconut Milk
- 2 spring onions, thinly sliced
- 1/2 tsp ground turmeric
- Vegetable oil, to shallow-fry
- 2 Lebanese cucumbers, cut into long matchsticks
- 1 1/2 cups (80g) bean sprouts
- 1/4 cup Thai basil leaves
- 2/3 cup (160ml) nuoc mam or Vietnamese-style dressing
Peel half the prawns, leaving the tails intact, and devein. Transfer to a bowl. Cover and reserve in the fridge. Peel and devein the remaining prawns and finely chop. Coarsely chop half the coriander.
Combine the rice flour and flour in a large bowl. Add the egg and half the coconut milk and stir to combine. Add the spring onion, chopped coriander, turmeric, chopped prawn and remaining coconut milk and stir to combine. Season.
Add enough oil to a large frying pan to come 1cm up the side of the pan. Place over medium heat. Spoon three 2-tbs portions of the prawn mixture around the pan. Cook for 2 mins or until golden brown. Turn and cook for a further 1 min or until the fritters are golden and cooked through. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat in 3 more batches with the remaining prawn mixture.
Combine the cucumber, bean sprouts, basil and remaining coriander in a large bowl. Drizzle with the nuoc mam or dressing and toss to combine. Divide the fritters among serving plates. Top with the cucumber mixture and reserved prawns.
Serve with spring onion curls