Thai Curry Shrimp & Sweetcorn Fritters
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
5 oz (140 g) all-purpose flour
1 tsp baking powder
½ tsp sea salt
2 eggs
4.2 fl oz (125 ml) milk
2 tbsp yellow or red Thai curry paste
5 oz (140 g) frozen corn kernels, defrosted
small bunch green onions, chopped
small bunch cilantro leaves, chopped
5 oz (140 g) raw peeled jumbo shrimp, chopped
1 tbsp olive oil
4 tbsp sweet chili sauce, to serve
Nutrition
(Per Serving)
Calories
304
Fats
8 g
Protein
15 g
Carbs
44 g
Instructions
- Combine the flour, baking powder, and salt in a bowl, then whisk in the eggs and milk to create a thick, smooth batter. Stir in the Thai curry paste.
- In another larger bowl, combine the defrosted corn, green onions, cilantro, and finely chopped shrimp.
- Transfer the prepared batter into the bowl with the corn and shrimp mixture. Gently mix and fold everything together until combined.
- Heat some of the olive oil in a large non-stick skillet over medium heat until hot. Then spoon large portions of the batter into the pan, cooking in batches. Fry each fritter for about 2 minutes on each side, or until they turn golden and are cooked through. Continue this process until all the batter is used up.
- Serve the fritters with sweet chili sauce for dipping.