Makes 8 tapas
Remove the heads from the prawns and place in a saucepan with the bay leaves, a pinch of salt and 300ml cold water. Bring to the boil over high heat, then reduce the heat to low and
Simmer for 5 minutes. Remove from the heat, strain the stock and discard the solids.
Peel the prawns, then make a shallow cut down the back and remove the dark vein. Finely chop the prawn meat into 5mm dice. Bring the stock to the boil, add the chopped prawns, stir and cook on a high heat for 30 seconds. Remove from heat and allow the stock and prawns to cool a little.
Sift the chickpea flour and plain flour into a bowl. Stirring continuously, gradually add the flour to the stock and prawns until a thin batter forms. Stir in coriander, parsley and chives and
Stand the batter at room temperature for 15 minutes.
Heat the oil in a large frying pan or wok to 190°C Gently ladle in ¼ cup of the batter into the hot oil making sure you get an equal portion of the prawn meat. The batter will spread quickly so use the bowl of the ladle to even out the fritter and bathe the top of the fritter in hot oil as it cooks.
Fry for 1 minute then, turn the fritter over and cook for another minute as per the other side.
Drain on paper towel, sprinkle with sea salt and serve immediately. Repeat with the remaining batter.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Courtesy of Frank Camorra at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
Trending This Week