Thai spinach bites
These little Thai nibbles are ready in just 10 minutes
Prawn & sweetcorn fritters
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 140g plain flour
- 1 tsp baking powder
- 2 eggs
- 125ml milk
- 2 tbsp yellow or red Thai curry paste
- 140g frozen sweetcorn kernels, defrosted
- small bunch spring onions, chopped
- small bunch coriander leaves, chopped
- 140g raw peeled king prawns, chopped
- vegetable oil, for frying
- sweet chilli sauce, to serve
Method
- STEP 1
Tip the flour, baking powder and ½ tsp salt into a bowl or jug. Whisk in the eggs and milk to form a thick smooth batter. Stir the curry paste into the batter and mix until combined. Tip the sweetcorn, spring onions, coriander and prawns into another larger bowl.
- STEP 2
Pour the batter onto the sweetcorn, mix and fold through to combine. Heat a few tbsp of oil in a large, non-stick pan until hot. Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce.
