Recipe Details
Title A- Andalucian shrimp and spring onion fritters
Author Rick Stein
Portions 4
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 137.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Garlic4 Clove
Salt, table0.5 Teaspoon
Oil, olive2 Tablespoon
Flour, 00, plain175 Gram
Baking, powder0.5 Teaspoon
Wine, white, dry1 Tablespoon
Prawns, raw175 Gram
Onions, Spring or Scallions2 Medium
Parsley, raw1 Tablespoon
Oil, olive2 Tablespoon
Egg, chicken, free range, whole, raw1 Medium
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 343
Protein 29.88%
Other Carbohydrate 18.16%
Sugar 0.93%
Fat Saturated 13.35%
Fat Unsaturated 27.29%
Fiber 7.11%
Sodium 12.95%
Salt 13.51%
Traffic Lights
Recipe Method
1. For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife. 2. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade. 3. Scrape the garlic paste into a bowl and add the egg yolk. 4. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise like mixture. 5. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine. 6. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns (cut into small pieces), spring onions and chopped fresh parsley. 7. Pour