Prawn Fritters

, from Issue #20. August, 2015
Photography by Nick Tresidder.
Prawn Fritters


½ cup chickpea flour
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon sweet smoked paprika
1 teaspoon ground cumin
2 spring onions, very finely chopped
2 tablespoons finely chopped flat- leaf parsley
½ - ¾ cup water
200 grams peeled, raw prawns, very finely chopped
olive oil for frying
lemon wedges to serve


Combine the flour, salt, pepper, paprika, cumin, spring onions and parsley in a large bowl and make a well in the centre.

Pour in the water and stir to make a thin batter. Add the prawns.

Heat a little olive oil in a sauté pan over medium heat. Place tablespoons of batter in the oil and flatten out with the back of the spoon. Cook for 2 minutes each side or until golden and very crisp.

Drain on paper towels and serve immediately with a sprinkling of sea salt and lemon wedges. Makes about 16

Pantry Note: Chickpea or Besan flour is available from good supermarkets, Indian grocers and specialty food stores.