INGREDIENTS
- 200g raw prawn meat
- 100g raw prawns
- 20g shallot, diced
- 1 tbsp gluten free plain flour
- 2 eggs – separated
- ½ bunch coriander, chopped
- 1 tsp salt
- ¼ tsp ground white pepper
- 1 cob fresh corn kernels
DIRECTIONS
- Whisk the egg whites using the stick mixer.
- Place the 200g prawn meat, leek, flour, yolks, coriander, salt and pepper into a bowl and chop roughly using the stick mixer.
- Fold through the egg whites, extra prawn meat and corn kernels.
- Pre-heat the pancake maker and put a little olive oil in the pancake maker and then place ¼ cup prawn fritter mixture into the pancake recess and lock the lid and cook for 2 minutes.
- Serve with pureed avocado and coriander garnish.