Prawn fritters

PREPARATION  20 minutes resting time

COOKING  15 minutes

MAKES  24 fritters

60 g (2¼ oz/½ cup) plain (all-purpose) flour, sifted

55 g (2 oz/½ cup) besan (chickpea flour), sifted

1 teaspoon sweet paprika (pimentón)

4 large eggs, lightly beaten

4 spring onions (scallions), finely chopped

1 large handful finely chopped flat-leaf (Italian) parsley

500 g (1 lb 2 oz) peeled and finely chopped raw prawns (shrimp), about 800 g (1 lb 12 oz) unpeeled

125 ml (4 fl oz/½ cup) olive oil

lemon wedges, to serve

Combine flours in a bowl with paprika and make a well in the centre. Pour in the beaten egg and mix in gradually, then stir in 60 ml (2 fl oz/¼ cup) water to make a smooth batter. Add the spring onion, parsley and prawns and season well. Rest the batter for at least 30 minutes.

Heat oil in a deep-sided frying pan over low–medium heat. Working in batches, spoon in ½ tablespoons of batter per fritter and flatten into a thin pancake. Cook for 2–3 minutes each side, or until golden and cooked through. Remove from pan and drain on paper towel. Repeat with remaining batter to make 24 fritters. Season well and serve with lemon wedges.