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Prawn, pea and rice fritters with an Asian-style salad
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Serves: 4
250g pouch Waitrose microwaveable wholegrain rice
100g essential Waitrose frozen peas, defrosted
150g pack essential Waitrose raw prawns, cut into pea-sized pieces
3 essential Waitrose salad onions, sliced into rounds
1 garlic clove, crushed
2 tbsp chopped coriander or flat leaf parsley
2 eggs, beaten
50g plain flour
2 tbsp vegetable oil
4 tbsp half-fat crème fraîche, to serve
SALAD
2 tbsp Japanese rice vinegar
2 tsp caster sugar
½ essential Waitrose cucumber, thinly sliced
6 essential Waitrose radishes, thinly sliced
1 red chilli, deseeded and chopped
handful mint leaves
1. First, make the salad. Mix the vinegar and sugar in a bowl and toss through the remaining ingredients. Set aside.
2. Mix all the fritter ingredients, bar the oil and crème fraîche, in a large bowl and season with salt. Heat a little oil in a large non-stick frying pan. Spoon in 2 tbsp batter per fritter (you may need to fry them in batches). Cook for 2-3 minutes, flip over and cook for another 2 minutes. Transfer to a plate and keep warm while you cook the rest in the remaining oil. Serve with the salad and a dollop of crème fraîche, plus lime wedges if liked.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Energy |
1,495kJ 357kcals |
---|---|
Fat | 16g |
Saturated Fat | 4.5g |
Carbohydrate | 34g |
Sugars | 6.1g |
Protein | 17g |
Salt | 0.4g |
Fibre | 3.6g |
This recipe was first published in Thu Mar 29 17:31:52 BST 2018.
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