Prawn Fritters With Sriracha Mayo

🧂 Ingredients

• 4 green onions

  diced (scallions, green and white parts, about 1/2 cup tightly packed)
• 1 teaspoon grated or diced ginger

  about 3 thin slices
• 1 garlic clove

  finely diced or grated
• 1/2 jalapeño pepper

  red could be used, go for mild heat
• 225 g prawns

  or shrimp, 1/2 lb. raw or frozen and thawed out
• 1/2 medium zucchini

  grated
• 2 eggs
• 1/2 teaspoon sea salt
• 1 teaspoon fish sauce
• A pinch of pepper
• 1/2 teaspoon gluten-free baking powder
• 1/4 cup coconut flour
• 1/4 cup cassava flour

  or tapioca flour
• Olive oil or coconut oil for cooking
• 2 tablespoons mayonnaise
• 1 tablespoon Sriracha

  or another hot sauce of choice
• Optional garnishes: sesame seeds

  extra green onions, radishes

Instructions

• 1 Combine diced green onions, ginger, garlic and chili in a mixing bowl and set
  aside.
• 2 Dice the raw prawns or shrimp into small pieces with a knife. Each shrimp into
  4-5 pieces and transfer to the bowl.
• 3 Grate the zucchini, then squeeze in batches over a bowl or a sink to get rid of
  some excess juice. Return the flesh to the mixing bowl. You can discard the
  juice or use it to make my zucchini juice shots.
• 4 Add the eggs, season with salt, pepper and fish sauce and mix well.
• 5 Add the baking powder and flours and combine into a thick batter.
• 6 Heat a large skillet/frying pan over medium-high heat. Add 2-3 tablespoons of
  olive oil and once hot, add the batter as small pancakes to the pan (a heaped
  tablespoon or so per fritter). Flatten the tops with a spatula. Cook for 3
  minutes each side and transfer to a plate.
• 7 Add a little more olive oil and repeat with the remaining mixture. You should
  get about 12 fritters.
• 8 In the meantime, mix the hot sauce and mayonnaise in a bowl and set aside.
  Prepare the garnishes if using.
• 9 Serve the fritters with the hot mayo sauce on the side.

Nutrition Info