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Prawn & fennel fritters with wholegrain mustard mayonnaise
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 300g (2 cups) plain flour
  • 1 375ml btl lager beer
  • 2 eggs, at room temperature
  • 500g cooked school prawns, peeled
  • 2 baby (about 300g) fennel bulbs, tough outer leaves removed, halved, thinly sliced crossways
  • 125.00 ml loosely packed fresh continental parsley leaves
  • 1 red onion, halved, each half cut into 6 wedges
  • 2 egg whites
  • 100ml (5 tbsp) olive oil
  • 2 egg yolks
  • 31.50 gm fresh lemon juice
  • 11.80 gm wholegrain mustard
  • 185ml (3/4 cup) olive oil
Instructions:
  • For the wholegrain mustard mayonnaise, combine egg yolks, lemon juice, mustard, and a pinch of salt in a food processor or blender. Blend while slowly adding oil until thick and pale. Season with salt and pepper to taste. Transfer to a bowl, cover with plastic wrap, and chill in the fridge until needed.
  • In a medium bowl, create a well in the sifted flour. Whisk beer and eggs in a jug, then pour into the well. Stir with a wooden spoon until just combined. Add prawns, fennel, parsley, and onion, mixing until combined. Season with salt and pepper.
  • Whip the egg whites in a medium bowl using an electric beater until soft peaks form. Gently fold half of the whipped egg whites into the prawn mixture using a large metal spoon until just combined. Repeat with the remaining egg whites.
  • In a large non-stick frying pan over medium-high heat, heat 1 tablespoon of oil. Pour 1/4 cup of batter into the pan to make 3 fritters. Cook for 3 minutes until golden underneath. Flip and cook for another minute until golden. Place on a plate lined with paper towel, cover loosely with foil to keep warm. Repeat with remaining oil and batter in 4 more batches, making only 2 fritters in the last batch.
  • Drizzle with creamy mayonnaise just before serving for the perfect finishing touch.

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