Top Shows

Good Morning

Weekdays at 9am | TV ONE

Annabel Langbein's Spicy Seafood Fritters

Annabel Langbein's Spicy Seafood Fritters
For more on Annabel Langbein,
vist her website.

With any fritter batter it's a good idea to cook just one fritter, taste it and adjust the seasonings as needed before cooking the rest. Another little trick is to just par-cook them on the stovetop and then finish them in the oven - this saves a lot of time. If you don't have any avocados, these are also great dipped into thai chilli sauce.

Prep time 10 mins
Cook time 30 mins
Serves 6-8 as a starter or 8-10 as a finger food

3/4 cup self-raising flour
 1/2 cup rice flour
1/2 tsp baking powder
1/2 tsp turmeric
3/4 cup coconut cream
1 egg white
2 tbsp thai sweet chilli sauce
4 tsp finely grated fresh ginger
1 tsp salt
ground black pepper, to taste
300g raw prawn meat, chopped
2 cups grated raw kumara
green part of 1 spring onion, very finely chopped
2 tbsp chopped coriander leaves
neutral oil, to fry

To serve

1 recipe Avocado Salsa
chilli flakes, to sprinkle (optional)

Beat flours, baking powder, turmeric, coconut cream, egg white, chilli sauce, ginger, salt and pepper to a smooth batter in a mixing bowl. Stir in all other ingredients except oil. Chill until ready to cook.

When ready to cook, preheat oven to 160C and line an oven tray with baking paper. Heat a little neutral oil in a heavy frypan and fry tablespoonfuls of mixture in batches over medium heat until browned and almost cooked through (about 3 minutes each side). As they cook, place in a single layer on prepared tray. They can be prepared ahead to this point, chilled until needed and brought to room temperature before finishing in the oven. Once all fritters are browned, place the tray in the oven to finish cooking (about 10 minutes). To serve, top each fritter with a little Avocado Salsa and sprinkle with chilli flakes, if using.

This recipe is from Annabel's new TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One from 13 September) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see