Fish

Rick Stein's Shrimp and dill fritters with ouzo

Name: Rick Stein's Shrimp and dill fritters with ouzo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 175g (6 oz) plain flour; 1⁄2 tsp baking powder; 1⁄2 tsp salt; 300ml (101⁄2 fl oz) water; 1tbs ouzo (or pastis); 300g (101⁄2 oz) whole raw Falmouth Bay shrimps or brown shrimps, or 175g (6 oz) raw peeled prawns cut into slices 5 mm (1⁄4 in) thick; 2 spring onions, very finely sliced; 1 tbs chopped dill; Olive oil, for shallow-frying

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15m

Rick Stein's Shrimp and dill fritters with ouzo

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This comes from a tiny fishing village called Gerakas, 40 minutes’ north of Monemvasia in the Peloponnese. The drive is spectacular, and Gerakas itself is the Greek fishing village by which all others must be judged. This was designed to use the tiny shrimps in the inlet on which Gerakas lies. I particularly enjoy the subtle flavours of dill and ouzo.

175g (6 oz) plain flour
1⁄2 tsp baking powder
1⁄2 tsp salt
300ml (101⁄2 fl oz) water
1tbs ouzo (or pastis)
300g (101⁄2 oz) whole raw Falmouth Bay shrimps or brown shrimps, or 175g (6 oz) raw peeled prawns cut into slices 5 mm (1⁄4 in) thick
2 spring onions, very finely sliced
1 tbs chopped dill
Olive oil, for shallow-frying

Method

1.

Into a large bowl, sift the flour and baking powder; add the salt, then make a well in the centre and add the water and ouzo or pastis. Gradually incorporate the flour into the liquid to make a thick batter.
2.

Fold in the shrimps/prawns, spring onion and dill.
3.

Pour olive oil to a depth of about 5 mm (1⁄4 in) into a frying pan and place over a high heat.
4.

When hot, carefully add large spoonfuls of batter into the pan and spread out a little with the back of a spoon so they develop thin, crispy edges.
5.

Cook 2–3 at a time, turn over after 2 minutes and repeat until puffed up and golden on both sides.
6.

Remove from the pan and drain on paper towel. Serve immediately.