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Prawn and Rice Fritters

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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*”
READY IN:
25mins
SERVES:
8
YIELD:
16 Fritters (2 per serving)
UNITS:
Metric

Ingredients Nutrition

  • 177.44 ml self-raising flour
  • 236.59 ml rice (cooked, rinsed, well-drained & cooled)
  • 1 egg (lightly beaten)
  • 236.59 ml milk
  • 2 green onions (chopped)
  • 453.59 g prawns (med-size, shelled, cooked & cooled)
  • 59.14 ml 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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