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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Here's another recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series. I esp like multi-purpose recipes & this 1 got my attention for its versatility ... perfect for a brunch item, luncheon entree & starter course when served warm w/my Shrimp Butter ... or at rm temp on a finger-food appy nite! Time does not include time to cook & cool the rice & prawns. *Enjoy* Ingredients:
3/4 cup self-raising flour |
1 cup rice (cooked, rinsed, well-drained & cooled) |
1 egg (lightly beaten) |
1 cup milk |
2 green onions (chopped) |
1 lb prawns (med-size, shelled, cooked & cooled) |
1/4 cup olive oil (for frying) |
old bay seasoning (to taste) (optional) |
Directions:
1. Prepare rice & prawns per notes on ingredient list & set aside.
2. Sift flour into med bowl, add rice & toss to mix slightly. Add egg, milk, shallots + prawns & stir to combine.
3. Heat oil in a lrg frying pan, drop by heaped tablespoons into oil & use a use a soup spoon (or an equivalent) dipped in the oil to flatten the fritters.
4. Cook on both sides till golden brown & drain on absorbent paper. Repeat till all fritters are cooked & add more oil as necessary during cooking.
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