Air Fryer Recipe
Crispy Prawn and Chive Fritters
Prawn and chive fritters should be craggy at the edges and springy in the middle, making them a delightful treat. The air fryer is perfect for this dish as it crisps the thin batter coating quickly, ensuring the prawns remain juicy and tender.
Ingredients
- 300g raw peeled prawns, defrosted if frozen, patted very dry
- 35g fresh chives, finely snipped, plus extra to finish
- 1 small garlic clove, finely grated
- 1 tsp fresh ginger, finely grated
- 1 spring onion, finely sliced
- 1 medium egg white
- 35g cornflour
- 25g plain flour
- 20g panko breadcrumbs
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- ½ tsp fine sea salt
- ¼ tsp white pepper
- ½ tsp baking powder
- 1½ tbsp neutral oil, such as rapeseed or sunflower, for brushing or spraying
Method
- Pat the prawns thoroughly dry with kitchen paper, pressing rather than wiping.
- Roughly chop two-thirds of the prawns into pea-sized pieces and finely mince the remaining third.
- Put the chopped prawns in a bowl with the chives, garlic, ginger, spring onion, egg white, cornflour, plain flour, panko, soy sauce, sesame oil, salt, pepper, and baking powder.
- Stir firmly for 45–60 seconds until the mixture looks tacky and holds together when pressed against the side of the bowl.
- Rest the mixture in the fridge for 15 minutes while the air fryer preheats to 190°C for 3 minutes.
- Lightly oil your hands and shape the mixture into 8 fritters, each about 6cm wide and 1.5cm thick.
- Place the fritters in the basket in a single layer, leaving at least 1cm between them.
- Brush or spray the tops with about half the oil.
- Air-fry at 190°C for 5 minutes, then turn carefully with a fish slice.
- Brush or spray the second side with the remaining oil.
- Cook for a further 4–6 minutes, until the fritters are golden at the edges, firm to the touch, and opaque all the way through.
- Rest on a wire rack for 2 minutes before serving with the dipping sauce.
Nutrition
Calories: 250
