Photo by Tamara West
- Cut seafoods into small, even pieces. Bring water and rice wine vinegar to a boil and quickly blanch each of the seafoods. Remove, drain and cool. Combine them all and chill.
- Slice spring onions, chives and red chilli. Mix them through ⅓ cup of batter (see recipe above) with the seafood and season with salt and pepper. Mix to combine, then add the egg to the mix.
- Heat sesame oil in a skillet and pour in about ⅓ cup of the mix, so it’s pancake sized (this mix will make 3 large fritters). Gently fry and turn when coloured.
- Cut into quarters and serve with dipping sauce.
Simple fritter batter
Sift 1 ⅓ cups flour with 1 tsp baking powder, and 1 tsp salt. Add the grated zest of a lemon, 1 beaten egg and whisk together with 1x 330ml bottle of beer to make a smooth batter. Chill.
See more of Warren's fritter recipes