Last-Minute Dinner Sorted: Cook Shrimp, Ginger, and Cilantro Fritters Tonight

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Shrimp, ginger and coriander fritters.

Sam Manning

Shrimp, ginger and coriander fritters.

I’ve already talked about my and my family’s love for donuts. Let me include here a love for frozen shrimp, which my freezer is rarely without. I buy the cooked and peeled ones – they cook frozen in minutes in dishes like stir fries or soups.

Here you have to thaw them first, but it’s as simple as pouring your prawns into a bowl of lukewarm water and leaving them there for about 15 minutes, while you prep the rest of the ingredients.

It’s true that frozen shrimp, while much cheaper than fresh, is still not a cheap product, but considering the price of other ingredients, you’re still going to be feeding a family of four for less than $6 a nobody. But if you want to substitute, you can opt for a white fish or minced meat – I would suggest chicken or pork.

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Shrimp, ginger and coriander fritters

by Sam Mannering

Ingredients

500g raw prawns

Two inches of fresh ginger, peeled and finely grated

A large handful of finely chopped cilantro

2 teaspoons of soy sauce

1 teaspoon sesame oil

1 teaspoon rice or corn flour

1 egg white

Oil (not olive), for frying

Method

Take a third of the prawns, coarsely chop them into small 1 cm pieces, then transfer them to a bowl.

Finely chop the remaining two-thirds of the shrimp to an almost pasty consistency; the finer the better – this will help the mixture bind together.

Mix with the rest of the prawns, then stir in the grated ginger, chopped cilantro, soy sauce, sesame oil and corn flour. Mix well.

Beat the egg white and incorporate it.

Heat a frying pan over moderately high heat. Add about two tablespoons of oil, heat through, and fry spoonfuls of the mixture for a few minutes on both sides, until golden brown and firm to the touch.

Transfer to paper towel to drain off any excess oil and serve, garnished with additional chopped cilantro and a little chili and soy sauce on the side.

More last minute dinners:

Mushroom Stroganoff by Nicola Galloway. Get the recipe here

Caramelized onion and potato frittata, by Nadia Lim. Get the recipe here

Coconut Chicken with Cashews and Cilantro, by Ginny Grant. Get the recipe here

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