Fried prawn fritters Saint-Louis style
By Inigo Lavado
Level of difficulty Easy
Cost Budget Friendly
Wash the prawns, cook in half a litre of water with salt, pepper and a bay leaf. Cook for 15 minutes. Remove from the heat, shell them, keep the cooking juices with a little water.
In a bowl, combine the flour, cooking juices, eggs, well beaten beforehand, and yeast. When the dough is smooth, add the shelled prawns, parsley, onion, garlic, salt, pepper or chilli pepper to taste.
After mixing, heat 1/2 a litre of oil in a frying pan or pot. When the oil is hot, using a tablespoon, put small piles of dough in to fry. When the fritters are puffed and golden brown, remove from the oil with a slotted spoon, drain and serve on a platter.
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