Prawn Fritters Recipe by Cooks Academy with wine pairing

Prawn Fritters

This is one of my favourite tapas recipes taught in the cookery school. It’s easy to buy frozen raw peeled prawns these days, making this a nice quick little recipe you can create from your well stocked freezer. Preparing tapas dishes for a get together is great fun and these prawn fritters are delicious either on their own or served as a starter with some lightly dressed salad leaves.

Makes 12-14

Ingredients:

– 200g raw peeled prawns / shrimps
– 175g plain flour
– ½ tsp baking powder
– 250ml water
– 50ml white wine
– 1-2 drops tabasco
– 2 scallions, thinly sliced
– 1 handful dill leaves
– Sunflower oil, for shallow frying
– Salt

Method:

1. Roughly chop the prawns.
2. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and gradually stir in the water, wine and tabasco until you have a smooth batter. Fold in the prawns, scallions and dill.
3. Pour ½ cm of oil into a heavy based frying pan and place over a high heat. Leave until hot but not smoking, and until a drop of the batter sizzles immediately. Carefully drop large spoonfuls of the batter into the pan. Don’t be tempted to overcrowd the pan, only do 3-4 at a time.
4. Turn the fritters over after about 2 minutes or when they look puffed up and golden. Remove with a slotted spoon and drain on kitchen paper.
5. Serve nice and hot!

If you want to learn how to make these and other delicious Tapas recipes, come along to one of Cooks Academy forthcoming hands on Tapas Workshops.

WINE PAIRING…BY SUZANNE REDMOND

Our recommended Wine Pairing for this Recipe
Petit Bourgeois Pinot Noir Rosé €15.49

Pinot Noir 2014

This wine has a slightly perfumed nose with wild strawberries, damsons, lime leaf and floral notes. It’s got a fantastic fruity nose with lovely subtle minerality.

The palate is just juicy and full for a rosé. It’s filled with summer berry fruits, so lush with a light touch of tannin.

This wine will work so well with the prawn fritters the sweetness of the prawns will sing beautifully with the fruity rosé.

Available from O’Brien’s Wines Nationwide or Online.

RECIPE BY VANESSA GREENWOOD

Cooks AcademyVanessa Greenwood is the co-founder of Cooks Academy, Dublin’s leading cookery school. Centrally located in the thriving and bustling heart of Dublin’s ‘Creative Quarter’ on South William Street, Cooks Academy is just a stone’s throw from Grafton Street. The school offers a broad range of culinary programmes, short courses and wine courses geared for both enthusiastic amateurs and aspiring culinary and hospitality professionals. For more information visit cooksacademy.com.

Cooks Academy   Cooks Academy

You may also like...