400 g green prawns (see tip)
1 cup chickpea flour
¼ cup plain flour
1 tsp baking powder
½ tsp hot paprika
1 tsp salt
1 eschalot, finely chopped
2 Tbsp chopped fresh curly parsley
¼ cup thinly sliced shallots
vegetable oil, for shallow-frying
sea salt flakes, to serve
1 lemon, cut into wedges
- Peel and discard heads of prawns (the body and legs stay intact and can be eaten once cooked). Bring a saucepan of salted water to the boil. Add prawns. Remove saucepan from the heat. Strain through a sieve over a bowl. Reserve 300ml of the cooking water. Set aside to cool slightly before putting in the freezer until cold.
- Place chickpea and plain flours, baking powder, paprika and salt in a large bowl, and stir until combined. Add reserved cold cooking water and whisk to form a smooth, thin batter. Add cooked prawns, eschalot, parsley and onions, and stir to combine. Allow to rest for 15 minutes.
- Put oil in a deep, medium-sized frying pan until oil comes one-third of the way up the sides of pan. Place over a medium-high heat until hot. Drop a heaped dessertspoon of prawn mixture into hot oil, spreading out with the back of spoon as they hit the oil. Cook, 3 at a time, for about 2 minutes each side or until lightly golden and crisp.
- Reduce heat if browning too quickly. Drain on absorbent paper. Sprinkle with salt and serve with lemon wedges. If you prefer thin, crisp fritters, you can add a small amount (up to ¼ cup) of cold water to thin down batter.