Recipe by twissis
Here's another recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series. I esp like multi-purpose recipes & this 1 got my attention for its versatility ... perfect for a brunch item, luncheon entree & starter course when served warm w/my Shrimp Butter ... or at rm temp on a finger-food appy nite! Time does not include time to cook & cool the rice & prawns. *Enjoy*
Top Review by Susang
Just finished making these and eating them. I halved the recipe for my husband and I. Followed it exactly as written. Very quick to put together and delicious. I agree with Mrs. Goodall that you could fiddle with this and add other spices. I used Old Bay, but thought even some tabasco would be a nice twist. As I was enjoying them, I thought that minced clams would make this a great clam fritter. Will definately be making this again. I made cocktail sauce #26420 to serve with this also.
- 3⁄4 cup self-raising flour
- 1 cup rice (cooked, rinsed, well-drained & cooled)
- 1 egg (lightly beaten)
- 1 cup milk
- 2 green onions (chopped)
- 1 lb prawns (med-size, shelled, cooked & cooled)
- 1⁄4 cup olive oil (for frying)
- Old Bay Seasoning (to taste) (optional)
Directions See How It's Made
- Prepare rice & prawns per notes on ingredient list & set aside.
- Sift flour into med bowl, add rice & toss to mix slightly. Add egg, milk, shallots + prawns & stir to combine.
- Heat oil in a lrg frying pan, drop by heaped tablespoons into oil & use a use a soup spoon (or an equivalent) dipped in the oil to flatten the fritters.
- Cook on both sides till golden brown & drain on absorbent paper. Repeat till all fritters are cooked & add more oil as necessary during cooking.