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Prawn Fritters - Serves 4 people

Prawn Fritters

Serve with a fresh wedge of lemon to drizzle over whilst still hot.

Jean-Christophe Novelli A tip from
Jean-Christophe

Method

Mix together the flour, milk, madras and the yeast then add the eggs and season. Make sure all the ingredients are combined and well mixed. Leave to stand for 1 ½ hours

De-shell the prawns and dip in to the mix holding the tail, when the prawn is fully coated deep fry until golden brown

Ingredients

20-25 prawns

100g flour

11g yeast

50ml milk

2 eggs, whisked

1tsp Madras or curry powder

Salt and pepper

Oil for frying

Preparation time: 10 minutes

Cooking time: 3-5 minutes