Prawn fritters with chilli dressing recipe
 Korean fermented chilli paste (gochujang) is worth seeking out for these flavoursome prawn fritters. 100g/3½oz plain flour 200g/7oz cornflour 1 tsp salt 25g/1oz chopped fresh coriander 3 garlic cloves, finely chopped1 tbsp finely chopped root ginger1 tbsp gochujang (Korean fermented chilli paste)4 spring onions, chopped 1–2 tbsp Thai fish sauce2 tbsp vegetable oil300g/10½oz raw peeled prawns, chopped 100g/3½oz plain flour 200g/7oz cornflour 1 tsp salt 25g/1oz chopped fresh coriander 3 garlic cloves, finely chopped 1 tbsp finely chopped root ginger 1 tbsp gochujang (Korean fermented chilli paste) 4 spring onions, chopped 1–2 tbsp Thai fish sauce 2 tbsp vegetable oil 300g/10½oz raw peeled prawns, chopped 5 tbsp soy sauce 1 tbsp apple cider vinegar 1 tsp chilli flakes 1 tbsp sesame oil 5 tbsp soy sauce 1 tbsp apple cider vinegar 1 tsp chilli flakes 1 tbsp sesame oil Method To make the prawn fritters, whisk the flour, cornflour, salt and 200ml/7fl oz water together in a bowl to make a batter. Leave to rest, covered, in the fridge for an hour. To make the chilli dressing, whisk all the ingredients together in a small bowl and set aside.When you are ready to cook the prawn fritters, remove the batter from the fridge and add the coriander, garlic, ginger, chilli paste, spring onions and fish sauce. Heat a frying pan and add the oil. Once hot, ladle the batter into the pan and quickly sprinkle with the chopped prawns. Fry one side for a few minutes, then flip over using a spatula. Continue cooking for another few minutes. Using a slotted spoon, remove the batter from the frying oil and transfer to a plate lined with kitchen paper.To serve, slice the fritters into squares and drizzle with the chilli dressing. To make the prawn fritters, whisk the flour, cornflour, salt and 200ml/7fl oz water together in a bowl to make a batter. Leave to rest, covered, in the fridge for an hour. To make the prawn fritters, whisk the flour, cornflour, salt and 200ml/7fl oz water together in a bowl to make a batter. Leave to rest, covered, in the fridge for an hour. To make the chilli dressing, whisk all the ingredients together in a small bowl and set aside. To make the chilli dressing, whisk all the ingredients together in a small bowl and set aside. When you are ready to cook the prawn fritters, remove the batter from the fridge and add the coriander, garlic, ginger, chilli paste, spring onions and fish sauce. Heat a frying pan and add the oil. Once hot, ladle the batter into the pan and quickly sprinkle with the chopped prawns. Fry one side for a few minutes, then flip over using a spatula. Continue cooking for another few minutes. When you are ready to cook the prawn fritters, remove the batter from the fridge and add the coriander, garlic, ginger, chilli paste, spring onions and fish sauce. Heat a frying pan and add the oil. Once hot, ladle the batter into the pan and quickly sprinkle with the chopped prawns. Fry one side for a few minutes, then flip over using a spatula. Continue cooking for another few minutes. Using a slotted spoon, remove the batter from the frying oil and transfer to a plate lined with kitchen paper. Using a slotted spoon, remove the batter from the frying oil and transfer to a plate lined with kitchen paper. To serve, slice the fritters into squares and drizzle with the chilli dressing. To serve, slice the fritters into squares and drizzle with the chilli dressing.