Recipe Details
| Title | A- Andalucian shrimp and spring onion fritters |
|
| Author | Rick Stein | |
| Portions | 4 | |
| Created | 16th February 2015 09:36 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 137.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Garlic | 4 Clove | |
| Salt, table | 0.5 Teaspoon | |
| Oil, olive | 2 Tablespoon | |
| Flour, 00, plain | 175 Gram |  |
| Baking, powder | 0.5 Teaspoon | |
| Wine, white, dry | 1 Tablespoon |  |
| Prawns, raw | 175 Gram |  |
| Onions, Spring or Scallions | 2 Medium | |
| Parsley, raw | 1 Tablespoon | |
| Oil, olive | 2 Tablespoon | |
| Egg, chicken, free range, whole, raw | 1 Medium |  |
Special Dietary Requirements Suitability
| None! |
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% | |
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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