If you're a fan of prawn dishes, these prawn fritters are a must-try! Taking inspiration from Japanese okonomiyaki and Korean seafood pancakes, these prawn or shrimp fritters with green onions and zucchini are perfect as finger food, appetizers, or even as the main course for your dinner.
Serve them with a spicy Sriracha mayonnaise for an extra kick. These savory pancakes are gluten-free, paleo, Whole30, and tree nut-free, making them a great option for lunchboxes. I hope you enjoy them! Let me know your thoughts in the comments and don't forget to rate the recipe.
Prawn Fritters or Prawn Pancakes?
At our local Japanese/Korean restaurant, there's a delightful seafood pancake that I always order. Made with prawns/shrimp, squid, scallops, green onions, and Asian spices, it's served with a soy sauce-based dipping condiment and chillies. I wanted to recreate a healthier version at home using simple ingredients. I opted for frozen raw prawns and added grated zucchini to the batter for a budget-friendly twist.
These prawn fritters are a delicious combination of protein, carbohydrates, and fats to keep you satisfied. They're easy to make and fall somewhere between fritters and pancakes in terms of texture.
How To Make Prawn Fritters
The batter includes chopped green onions, ginger, garlic, green chili, chopped raw prawns or shrimp, and grated zucchini. Eggs, coconut flour, and cassava flour bind the ingredients together, giving the fritters a fluffy texture. Unlike deep-fried fritters, these prawn fritters are crispy on the outside and soft on the inside, requiring less oil for frying.
Cook them for 3 minutes on each side in a medium-hot pan for a lighter, calorie-friendly option.
What To Serve With Prawn Fritters
Here are some serving suggestions for these Asian-inspired prawn fritters.
Sriracha Mayo
Prepare a simple sauce by mixing mayonnaise with Sriracha sauce for a spicy kick. You can also experiment with other hot sauces or add garlic aioli for a different flavor profile.
Other Sauce Options
For a lighter option, mix Tamari soy sauce or coconut aminos with sesame oil and lemon juice, adding grated ginger and chopped chili for an extra kick. Ready-made sweet chili sauce or a drizzle of Sriracha can also be used.
Side Dishes
Pair these shrimp fritters with Asian greens, broccoli, rice, rice noodles, or cauliflower rice/zucchini noodles for a complete meal.
More Asian-Inspired Recipes
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These delicious prawn fritters with green onions and zucchini are so tasty that they'll disappear in no time. Made with raw prawns or shrimp, eggs, and gluten-free flours, these pancake-like fritters are served with a simple spicy mayo sauce on the side. This recipe is paleo, Whole30, and grain-free.
Combine diced green onions, ginger, garlic, and chili in a mixing bowl and set aside.
Dice the raw prawns or shrimp into small pieces with a knife. Cut each shrimp into 4-5 pieces and transfer to the bowl.
Grate the zucchini, then squeeze in batches to remove excess juice. Add the flesh back to the mixing bowl.
Add eggs, season with salt, pepper, and fish sauce, and mix well.
Add baking powder and flours to create a thick batter.
Heat a skillet over medium-high heat, add olive oil, and cook the batter as small pancakes for 3 minutes on each side. Repeat with the remaining mixture.
Prepare the hot sauce and mayonnaise mixture and set aside. Serve the fritters with the sauce.
Whole30/Paleo: Use compliant sauce for a Whole30-friendly option.
Flour: If not avoiding grains, regular flour can be used instead of coconut flour and cassava flour.
Serving size varies depending on whether it's an appetizer or main dish. Nutritional breakdown is per fritter with sauce.
Serving: 1 fritter | Calories: 83kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 303mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 0.5mg
