Corn, Prawn and Banana Fritters
I have made these 3 times. This is the first with bananas, though. It's a great way to use up ripe bananas instead of making the usual banana cake/bread. Read about it here : http://thelittleteochew.blogspot.com/2009/11/corn-prawn-and-banana-fritters.html
Total Steps
5
Ingredients
12
Tools Needed
5
Related Article
http://www.michellesrecipeplace.com/node/153Ingredients
- 150 gram fresh prawns (shelled, deveined and chopped into small chunks)
- 2 ears sweet corn (peeled, washed, kernels removed from cob)
- 2 shallots shallots (peeled and chopped)
- 1 stalk spring onions, chopped
- 1 red chilli red chilli (seeds removed, sliced or chopped)
- 2 small ripe bananas, cut into chunks
- 300 gram flour
- 1 teaspoon baking powder
- 375 ml water
- Oil for deep-frying
- Salt(optional)
- Pepper(optional)
Instructions
Step 1
Sift flour and baking powder into a bowl. Add salt and pepper. Slowly stir in water to obtain a thick batter (batter should slowly drip off the spoon).
Step 2
Add prawns, shallots, sweet corn, banana chunks, spring onions and chilli to the batter. Stir until well-mixed.
Step 3
Heat the oil in a skillet over medium-high heat. Drop 1 tablespoon of batter into the oil, one at a time, until the skillet is filled up. Make sure you have sufficient space in between fritters so that they don't stick. Flip the fritters to ensure that both sides are browned. Fry in batches.
Step 4
Remove the fritters from skillet and drain on paper towels (tempura paper can also be used).
Step 5
Serve with dips, although they are lovely on their own.