Thai Style ​​Prawn and Corn Fritters with a Cucumber and Tomato Salad

These Thai-inspired fritters are healthy, delicious and deceptively easy as the blender does most of the work for you. Served with a refreshing sweet n’ sour cucumber and tomato salad.

Print

Tips

  • This recipe can be made with fresh or frozen corn, which means you can enjoy these fritters all year round. Just defrost and pat dry.
  • We find using the pulse setting on the blender avoids over blending – you still want there to be some larger pieces of prawns and corn to add texture to the fritters.
  • The dipping sauce is optional as the dressing in the cucumber and tomato salad also acts as a delicious sauce. 

Vegetables


Swap the sweet and sour salad for a side of leafy greens.

Ingredients: 

  • 2 Tbsp olive oil
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 1 tsp sugar
  • 2 Tbsp sesame seeds
  • 1 bag of lettuce

Method:

  1. In a large bowl add everything except the lettuce and mix well to combine, then add the lettuce leaves; gently toss.

Protein

  • For a vegetarian option follow this fritter recipe – add 1-2 Tbsp of Thai curry paste and omit the cumin, paprika and ham.

Other

  • Serve with rice for a more substantial meal.
Ingredients

Prawn and corn fritters

  • 3 corn cobs (2 ½ cups)
  • 4 eggs
  • 250g raw prawns cutlets (defrosted)
  • 1-2 Tbsp of Thai green curry paste
  • 1 tsp baking powder
  • ½ cup flour
  • Salt and pepper
  • Coconut oil (for frying)

Cucumber and tomato salad

  • 2/3 a cucumber (roughly sliced)
  • 1 tsp sea salt
  • 250g cherry tomatoes (sliced in half)
  • ¼ cup rice wine vinegar
  • 1 Tbsp coconut sugar or brown sugar
  • 1 Tbsp fish sauce
  • 1 small red chilli (finely sliced)
  • 1 garlic clove (crushed)
  • ¼ cup peanuts (roasted and roughly chopped)

Dipping sauce (optional)

  • 3 Tbsp sweet chilli sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp fish sauce
  • 1 tsp ginger (grated)
  • 1 red chilli (finely sliced) – optional
Method
  1. Heat the oven to 100 degrees celsius, fan bake.
  2. To make the cucumber, tomato salad, start by adding the cucumber to a bowl and sprinkle it with salt and allow it to sit for around 10 minutes.
  3. In the meantime make the dressing and dipping sauce. In a small bowl add rice wine vinegar, coconut sugar, fish sauce, chilli and garlic, mix well and set aside ready to pour over the salad. To make the dipping sauce, in a small bowl add sweet chilli, rice wine vinegar, fish sauce and ginger; mix well and set aside.
  4. Rinse the salt off the cucumber and drain the excess water. Add the cucumber and tomatoes to a bowl and pour over the dressing. Place to the side while you prepare the fritters.
  5. Add 1½ cups of corn kernels, eggs, prawns and Thai green curry paste into a blender/food processor/stick blender. Blend until everything is fully incorporated but not completely smooth.
  6. Add the blended mixture into a large bowl along with the remaining corn, flour, baking powder, salt and pepper; stir until just combined.
  7. Add about 1 Tbsp of coconut oil into a large frypan over medium-high heat.
  8. Once the oil is hot, add about 3 Tbsp of the mixture (per fritter) into the pan and cook in batches for 2 minutes on each side, or until golden. Then place the cooked fritters onto a baking tray and into the oven to stay warm while you cook the rest.
  9. Repeat until all you’ve used all the mixture.
  10. Add the peanuts to the tomato and cucumber salad and serve alongside the prawn and corn fritters.
Variations

Vegetables


Swap the sweet and sour salad for a side of leafy greens.

Ingredients: 

  • 2 Tbsp olive oil
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 1 tsp sugar
  • 2 Tbsp sesame seeds
  • 1 bag of lettuce

Method:

  1. In a large bowl add everything except the lettuce and mix well to combine, then add the lettuce leaves; gently toss.

Protein

  • For a vegetarian option follow this fritter recipe – add 1-2 Tbsp of Thai curry paste and omit the cumin, paprika and ham.

Other

  • Serve with rice for a more substantial meal.

Newsletter

Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox