Prep 10 mins
Cook 15 mins
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*
- 177.44 ml self-raising flour
- 236.59 ml rice (cooked, rinsed, well-drained & cooled)
- 1 egg (lightly beaten)
- 236.59 ml milk
- 2 green onions (chopped)
- 453.59 g prawns (med-size, shelled, cooked & cooled)
- 59.14 ml olive oil (for frying)
- Old Bay Seasoning (to taste) (optional)
- 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.
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.
Very tasty recipe. Made the recipe as posted including the Old Bay Seasoning, I have to admit this is something we usually would not have, and was an experiment for us, and it passed with flying colors. Made for your Football win.
Easily a 5 star recipe! That said, I think you can make it a 10 star dish by customizing to your own taste. The recipe is incredible as is, but I can see myself making again and adding cilantro, or adding a touch of Old Bay, or adding a bit of curry. Twissis you are so right this is very versatile. I did cut my prawns in half as they were good size. I think any size prawns/shrimp will work. I didn't have self-rising flour, so I found a "recipe" for homemade and had great results. I think the fritters do need a sauce accompaniement, I just mixed cocktail sauce and sour cream (which is nothing thrilling) but it worked. I think these can stand up to all kinds of sauces! If your rice is already cooked and chilled, this recipe is super quick as well! Thanks so much for posting, it is going into my "Favorites" cookbook!