I made a batch of these last week and they are really delicious. You can halve the recipe to make fewer fritters but they’re so moreish I’m sure you’ll find them hard to resist.
I found the recipe in Rick Stein’s Spain and then a couple of days ago saw it in his Fish book too.
You will need:
300g unshelled small prawns or brown shrimps (I used crevettes grises)
175g plain flour
Half a teaspoon of baking powder
1 tbs white wine
2 spring onions very finely sliced
1 tbs of flat leaf parsley chopped
Olive oil for frying
Salt
Remove the heads from the shrimp but leave on the shells and the tails. If you really don’t fancy this you can use 175g raw peeled prawns and cut them into slices. I really urge you to try with the tiny unshelled ones as the shells go super crunchy and are an important aspect of texture (although shelled ones would also be tasty).
Sift the flour into a bowl, add the baking powder, a pinch of salt, make a well in the centre and add 300ml of water and the wine. Mix to a smooth batter the texture of double cream.
Gently fold in the prawns, parsley and spring onions.
Heat a thin layer of oil in a large frying pan and when it’s hot and a drop of the batter mixture sizzles you are ready.
Carefully drop spoonfuls of the mixture into the pan and spread them out with the back of a spoon. Fry gently until golden and crispy on both sides (around 2 minutes). Remove them and drain on kitchen paper.
Be careful not to crowd the pan when frying them.
Sprinkle with salt and enjoy!
We served Arnaud Lambert’s Clos de la Rue 2015 from the famous village of Brézé. Chenin Blancs from Brézé have wonderful minerality and really tight fresh acidity. It was a near perfect pairing.
