Name: Sweet-corn fritters with butterflied prawns
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 80.00 g flour cake; 2.00 ml Baking powder; 350.00 ml sweetcorn frozen; 2.00 ml cumin ground; 15.00 g fresh coriander fresh mint; 4.00 spring onion chopped; 1.00 eggs large, separated; 65.00 ml milk; 50.00 ml sunflower oil for frying; 4.00 prawns shelled; 50.00 ml sweet chilli sauce to serve

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Ingredients (11)

80.00 g	flour — cake
2.00 ml	Baking powder
350.00 ml	sweetcorn — frozen
2.00 ml	cumin — ground
15.00 g	fresh coriander — fresh mint
4.00	spring onion — chopped
1.00	eggs — large, separated
65.00 ml	milk
50.00 ml	sunflower oil — for frying
4.00	prawns — shelled
50.00 ml	sweet chilli sauce — to serve

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Method:

1. Mix the flour, baking powder, sweet corn, cumin, coriander, spring onions, egg yolk and the milk. Season with salt. Beat the egg white until stiff, then fold into the batter.

2. Heat a layer of sunflower oil in a frying pan over a medium heat and fry spoonfuls of the batter until golden on both sides. Drain on absorbent paper.

3. Cut the prawns down the back, but don’t cur right through. Heat another layer of oil in the pan and stir-fry for two minutes.

4. Stack three fritters on top of each other on each serving plate. Arrange a prawn on top of each stack of fritters. Garnish with a sprig of fresh coriander and drizzle with the sweet-chilli sauce.