Prawn & sweetcorn fritters

• plain flour↗140g g
• baking powder↗1 tsp tsp
• eggs↗2
• milk↗125ml ml
• yellow or red Thai curry paste2 tbsp tbsp
• frozen sweetcorn↗140g g

  kernels, defrosted

• small bunch spring onions↗

  chopped

• small bunch coriander

  leaves, chopped

• raw peeled king prawns↗140g g

  chopped

• vegetable oil↗

  for frying

• sweet chilli sauce↗

  to serve

Step-by-step instructions

1. 1

   Tip the flour, baking powder and ½ tsp salt into a bowl or jug. Whisk in the eggs and milk to form a thick smooth batter. Stir the curry paste into the batter and mix until combined. Tip the sweetcorn, spring onions, coriander and prawns into another larger bowl.

2. 2

   Pour the batter onto the sweetcorn, mix and fold through to combine. Heat a few tbsp of oil in a large, non-stick pan until hot. Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce.