Versatile Seafood Fritters
Use either fish, scallop or even pearl meat for this versatile seafood fritter.
Do you want a recipe the whole family will love? Look no further than this versatile seafood fritter recipe by Chef Don Hancey, where you can use prawns, scallops or even pearl meat as the main ingredient! Fritters are great – they can be a wonderful meal for breakfast, lunch and dinner (or all three), a snack during the day or can be included in the school lunch box. They are also jammed packed full of flavour so even the fussiest of eaters will enjoy!
Serves 11, Makes 22 fritters
For the Batter
3 eggs
1 cups S/R flour
4 tbsp fish sauce
4 tbsp grated palm sugar
Mix batter ingredients together, add a tablespoon of water if needed. It should be a thick paste.
Ingredients for the Fritter
200g of either diced WA scallops, raw prawns, raw lobster tail, a white flesh fish fillet or pearl meat
10g coriander leaves
100g thinly sliced spring onions
6 thinly sliced kaffir lime leaves
50g sliced green beans
Method
Combine all the ingredients
Add to the batter mix until desired consistency, add water if needed
In a medium heat frying pan heat 50mls olive oil
Cook 1tbsp of fritter mix (per fritter) and flip when golden brown
Dry on absorbent paper
Serve on salad
For the Salad
1 grapefruit segmented
385g mesculin lettuce
50g coriander rough chopped
50g mint rough chopped
½ red onion thinly sliced
Combine ingredients together
For the Salad Dressing
1 tbsp sugar
2 tbsp rice wine vinegar
1 tbsp fish sauce
1 tbsp water
½ chilli finely chopped
whisk together and dress salad gently
Tips:
- Try this Fritter with a good West Australian Chardonnay
For the Salad
1 grapefruit segmented
385g mesculin lettuce
50g coriander rough chopped
50g mint rough chopped
½ red onion thinly sliced
Method:
Combine ingredients together
For the Salad Dressing
1 tbsp sugar
2 tbsp rice wine vinegar
1 tbsp fish sauce
1 tbsp water
½ chilli finely chopped
Method:
Whisk together and dress salad gently