During school holidays, it’s likely your house may also have been jam-packed with eager visitors here for some snow! This recipe is a must-try to help feed the masses. Biting into a juicy prawn, packaged nicely into a fritter, is an absolute treat. The cheese creates an irresistible golden crust on the outside, and a creamy centre that melts in your mouth. The ingredients below are so simple and come together quickly for an easy starter, or main served with a salad. The lemony aioli is a delicious accompaniment to the fritters and worth the extra effort. Enjoy these tasty delights.
PREP TIME: 10 MINS
COOK TIME: 15 MINS
SERVES: 6 PEOPLE
500g raw prawns
1 cups shredded mozzarella
1/4 cup yoghurt
2 heaped tablespoons chopped parsley (plus a little more for garnish)
1/4 cup flour
Salt and pepper
1 clove garlic, crushed
2 egg yolks
1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon lemon juice
1. To make the aioli, process the garlic and egg yolks in a blender until well combined. You could also use a stick blender.
2. With the motor running, slowly pour in the oil, processing to form a nice, thick mayonnaise. Stir in the lemon juice and mustard and season with a little salt. Add a little water if it’s too thick for you.
3. Tip into a bowl and cover until ready to use.
4. To make the fritters, remove the vein from the back of the prawn, if there is one. Pat them dry with a paper towel and cut into small bite-sized pieces, slightly larger than a pea. Put into a large mixing bowl.
5. Add in the shredded mozzarella, egg, yoghurt and parsley and season generously with salt and pepper. Combine this, then tip in the flour and mix until the batter is creamy and well combined.
6. Heat a large non-stick pan to a medium heat and put in a little olive oil. Take a heaped tablespoon of the prawn mix and tip into the pan, then flatten out the tops of the fritters. Cook for about 2-3 mins on each side, or until golden brown and cooked through.
7. Place on to paper towels then transfer to a serving platter. Serve immediately with the lemon aioli.