Corn Fritters w Grilled Prawns & Green Papaya Salad
2 tablespoons (40ml) olive oil, plus extra to grease·
4 spring onions, chopped
1 cup corn kernels
2 red capsicums (pepper), seeded and finely chopped
1 cup (250g) self raising flour, sifted
2 tablespoons fresh parmesan cheese, shredded
¼ cup (65ml) milk
3 whole eggs, whisked
Add oil to medium saucepan and sauté spring onions, corn and capsicum for 5 minutes. Remove from heat. Cover and chill in the refrigerator.
To make the batter add flour, parmesan cheese, milk and eggs to medium saucepan and stir until combined. Season as desired. Add corn, capsicum and shallots to the batter and stir until combined.
Grease a large frying pan and scoop desired amount of mixture onto the pan and flatten with a spatula. Cook until lightly golden brown, turning as needed. Place on baking tray and finish in the oven. Hold hot until served.
Meanwhile to make the prawns fry oil in a small sized saucepan and stir through well seasoned prawns until red. Cut into small piece and add to green papaya salad
To assemble cut corn fritter in ½ then top with green papaya salad (recipe in previous post) and grilled prawns and drizzle with chilli, lemon dressing. Garnish with fresh lemon & chopped coriander.