Prawn Fritters

Oh these are absolutely amazing and the perfect appie to enjoy on the patio this summer.  That is exactly what hubby and I did years ago in Kelowna.  We went to a pub and ordered prawn fritters.  I'd never had anything like them.  I spent a long time trying to replicate the ones that we had in Kelowna, and I finally did!  So delicious! Enjoy!

Get 1 bag of uncooked large shrimp or prawns with tails on but casings off.  I get a bag from Costco and then cook up as many as I think I will need. Defrost.

To make the batter:  

2 cups flour, 1 1/2 tsp. baking powder, 2 or more chopped green onion, some of your favorite spices.  I added 1 tbsp. dried chives, 1/2 tbsp. smoked paprika, a pinch each of salt, pepper and chili flakes.  Then add a tall can of beer or 1 1/2 cans of regular sized beer and mix. The batter should be thicker than pancake batter - rather goopy.  You can always test a prawn or two with this batter and then decide if you want to thicken up the batter with a tad more flour or thin it out with a little more beer.  It's all about preference.  

Make sure defrosted prawns have been dried on a paper towel before dipping into batter.

Show Time!

Over medium-high heat, heat up a wide pan with 3-4 inches of vegetable oil.  Once it gets hot enough to fry prawns, hold a prawn by the tail and dip into batter allowing the excess to drip off.

Then gently put the prawn into the hot oil and then turn the fritter after about a minute when the batter on the one side becomes nicely brown.  When the other side of the batter is browned, take out with a slotted spoon and drain on a paper towel before serving.  Tumble some quartered lemons on a plate and serve prawn fritters with the following easy dipping sauce:

Easy Dipping Sauce:

Add 1/2 cup regular store bought tarter sauce to a dipping bowl, add the juice of 1/8th a lemon (or more if you like) and a tsp. of paprika or spice of your choice.  It's easy and delicious!

Special and also a very important note:  To make BIG prawn fritters like the ones in the picture, dip prawn into batter holding the tail as before, but stick a spoon underneath prawn, and gather up a spoonful of batter together with the prawn and gently "pour" the prawn and the extra batter from the spoon into the hot oil, twirling the spoon around the prawn so the extra batter covers all sides. It's super easy and you will get the hang of it once you do it - you can't go wrong.  You'll be a pro!  You will also be a star with all of your friends and family when you serve these.