Best Crispy Prawn Fritters Recipes

SHRIMP FRITTERS

Steps:

• Combine all the ingredients (except the oil) in a bowl and mix well.
• The mixture might seem very dry at first, but eventually, it will become slightly watery.
• Heat up a wok with enough oil for shallow-frying. As soon as the oil is fully heated, lower it to medium heat. Use a tablespoon to scoop up a heaping tablespoon of the mixture and gently drop it into the wok. Repeat the same until the oil is 80% filled with the shrimp fritters (you will have to fry in 2-3 batches depending on the size of your wok).
• Turn the shrimp fritters over and fry until both sides are golden brown. Dish out with a strainer, draining excess oil by laying the shrimp fritters on a dish lined with paper towels. Serve immediately with your favorite chili sauce.

SHRIMP CAKES WITH LEMON AIOLI (VIDEO)

Steps:

• Pat dry shrimp with paper towels then dice into pea-sized pieces.*
• Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
• Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
• In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.

CRISPY PRAWN FRITTERS

Steps:

• Shell prawns, leaving each with the tail portion. Cut them from the back, remove intestines and wash well. Pat dry.
• Season prawns with seasoning and leave aside for 30 minutes.
• Put batter ingredients into a bowl and mix well. Add in water slowly and stir gently until a smooth batter is formed. Keep in fridge for 30 minutes 10 mins before using remove from fridge.
• Heat up the oil. Held prawn by the tail and dip into batter to coat prawn, deep-fry until golden brown. The frying time is about 3 minutes. Dish up and drain well.

CRUNCHY SHRIMP FRITTERS

Steps:

• Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
• Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
• Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.

SHRIMP FRITTERS WITH CORNICHON DRESSING

Steps:

• For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper.
• For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside.
• Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate.
• Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing.

CRISPY SHRIMP FRITTERS

Steps:

• In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. Remove shrimp as soon as the water starts to boil and set aside the shrimp, saving 1 cup of the cooking water to cool. Once Shrimp is cool, cover and refrigerate.
• Combine the flour, parsley, scallions and pimento pepper a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtain a consistency like a thick pancake batter. Cover and refrigerate for about an 1 hour.
• Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, mix well.
• Pour the olive oil to a depth of about 1 inch into a heavy sauté pan and heat over high heat. Add about 1 tablespoon of the batter to the oil for each fritter, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.
• Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp.
• Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.
• Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, keeping the oil very hot before frying more fritters.
• When all the fritters are fried, arrange them on a platter and serve immediately.