This is a delicious appetiser, for nibbling with a good champagne or chardonnay.
1 can sweetcorn kernels
1kg green prawns, peeled and chopped
1 tblsp plain flour
1 tblsp cornflour
1 tblsp turmeric, ground
1 red chilli, finely chopped (optional)
3 spring onions, finely chopped
2 cloves garlic, crushed
Olive oil or veg for frying
Some fresh chopped coriander
Method: Place sweetcorn in a food processor at high speed for 1 minute. Add all other ingredients and mix thoroughly. Heat oil in frypan until it starts to smoke, then drop tablespoons of mixture into hot oil and fry all over until golden brown. Drain on paper towels, serve hot or cold. Makes lots.
Source: Contributed by Andrea Fuller, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.34.