Seafood fritters

Tamara West

Ingredients

2 cups	Mixed seafood, such as mussels, calamari, prawns and fish (Main)
½ cup	Water
½ cup	Rice wine vinegar
2	Spring onions
1 handful	Fresh chives
1	Red chilli
1 cup	Batter, recipe below (Main)
1	Egg, beaten
1 serving	Sesame oil, to fry

Directions

1. Cut seafoods into small, even pieces. Bring water and rice wine vinegar to a boil and quickly blanch each of the seafoods. Remove, drain and cool. Combine them all and chill.
2. Slice spring onions, chives and red chilli. Mix them through⅓cup of batter (see recipe above) with the seafood and season with salt and pepper. Mix to combine, then add the egg to the mix.
3. Heat sesame oil in a skillet and pour in about⅓cup of the mix, so it's pancake sized (this mix will make 3 large fritters). Gently fry and turn when coloured.
4. Cut into quarters and serve with dipping sauce.

Simple fritter batter

Sift 1⅓cups flour with 1 tsp baking powder, and 1 tsp salt. Add the grated zest of a lemon, 1 beaten egg and whisk together with 1x 330ml bottle of beer to make a smooth batter. Chill.

See more of Warren's fritter recipes

• Fresh fruit fritters
• Pakora-inspired vegetable fritters
• Potato fritter