Prawn Fritters



Crush 4 garlic cloves with ½ tsp salt. Whisk in a bowl with 1 egg yolk.

Gradually whisk in 175ml/6fl oz extra virgin olive oil until thickened.


175g/6oz plain flour

½ tsp baking powder

1 tbsp dry white wine

175g/6oz raw prawns, cut into small pieces

2 spring onions, thinly sliced

1 tbsp chopped fresh flatleaf parsley

olive oil, for frying


Sift the flour, baking powder and a pinch of salt into a mixing bowl.

Make a well in the centre and add 300ml/10fl oz water and the wine

Mix the dry ingredients into the liquid to make a batter and whisk to a thick creamy consistency.

Fold in the prawns, spring onions and parsley.

Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat (I use my fantastic electric wok). When hot but not smoking, drop 3 or 4 large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon.

Cook, turning occasionally, for about two minutes or until puffed and golden on both sides.

Remove with a slotted spoon and drain on a tray lined with kitchen paper. Eat immediately while hot and crispy, using the aoili as a dip.