Prawn Fritters

Juicy prawns marinated in ginger juice and fish sauce, dipped in a light batter and fried until crisp and golden. A squeeze of lime adds a bright, sour edge that Richberry turns sweet for a while.

Total time: 25 min
Servings: 4
Calories per serving: ≈ 230

Real ingredients
Sour turns sweet
Made to share

Slate board with three corn fritters topped with cream cheese and smoked salmon, beside coriander leaves — Crisp. Golden. Juicy.

Ingredients

Prawns

12 large prawns
1 tablespoon ginger juice
1 teaspoon fish sauce
Ground pepper to taste

Batter

2.5 oz self-raising flour
½ teaspoon baking soda
1 small egg
2.5 fl oz water
Salt and pepper to taste

To Finish

Oil for deep-frying
Lettuce cucumber and tomatoes, to garnish

How to make it

Prep the prawns
Peel the prawns but leave the tails on, then devein and rinse them. Season with the ginger juice, fish sauce and pepper and leave to marinate for about 15 minutes.
Make the batter
Mix the flour, baking soda, egg, water, salt and pepper in a bowl until well combined, then let it rest for about 5 minutes.
Fry until golden
Heat the oil in a wok. Dip each prawn in the batter and deep-fry until golden brown.
Drain and serve
Drain the fritters on paper towels and serve with lettuce, cucumber and tomatoes.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry