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    Sunday, August 17, 2014

    Seafood Fritters- Prawns, Spinach. Easy Peasy

    After receiving a copy of The Great New Zealand Cookbook, the first thing that inspired me was Al Browns Tuatua Fritters.
    I rushed off to the Fish Market and picked up some fresh Clams and Cockles, the closest seafood to Tuatuaa
    Then I cooked these up and the fritters were fabulous
    All wrapped in white bread. othing much better than that
    Well, I have made something this weekend, which is pretty close
    In my freezer, I had prawns and spinach
    The fridge had eggs
    And in my pantry, flour, onion, lemon and Sriracha Sauce
    I cooked up large fritters for our lunch and with the remainder, made some small ones,which I took to my friend Catherine's Sunday night drinks

    Very tasty
    So grab

    1 cup defrosted prawns chopped
    3 little lumps of spinach thawed and chopped
    1 onion finely chopped and sautéed in some olive oil
    Sea salt and pepper
    4 eggs
    1/3 cup self raising flour
    Zest of a lemon
    Sriracha sauce up to you how much you use
    It is hot so be careful

    Rice Bran Oil for frying
    Sauté the onion, chop the prawns and spinach
    Zest the lemon

    In a bowl add the flour, add beaten eggs and which till smooth
    Season with S&P and Sriracha sauce
    Mix together and add to the batter

    In a hot pan add the rice bran oil
    Enough to just cover the bottom of the pan
    Add the batter in spoonfuls
    Turn the heat down to medium
    Cook on one side for 2-3 minutes
    Flip and cook another 2-3 minutes
    Onto a paper towel to drain

    Slather slices of white bread or in this case Mollenberg sliced bread, with Mayo
    Place a fritter on one side
    Sprinkle with a little lemon juice and a good grind of pepper
    Fold over and devour

    Let all run down your chin

    1 comment:

    Katie Zeller said...

    These look delicious! I never think of doing something like this. Maybe that would make mon mari happy on fish night LOL