Fried Prawn Buñuelos

Name: Fried Prawn Buñuelos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Spanish, Spanish-Inspired
Ingredients: 300ml Fish Stock; 2g Salt; 50g Spinach; 100g Butter; 150g Flour; 2 Eggs; 1 Lemon; 320g Prawns; Aioli, to serve; Sunflower Oil; Salt; Black Pepper

4.5

Notes

35 mins cook

Buñuelos (essentially Spanish fritters) are often made sweet but we've filled them with prawns for a savoury twist. They're especially delicious paired with a glass of Fino Sherry, the driest and palest sherry with hints of herbs, fresh dough and almonds. The bone dry Fino complements the salty, fried buñuelos perfectly.

Ben Lippett

Tip the fish stock and salt into a pan and bring to the boil. Drop in the spinach and butter and cook for 1-2 mins to wilt the leaves and melt the butter. Whizz until smooth-ish with a stick blender.

While the mix is still over the heat, tip in the flour and beat it into the spinach mixture. Cook over a low heat, mixing constantly, until you have a smooth ball of dough that is coming away from the sides of the pan. Tip into a bowl and beat for 1-2 mins to cool down.

Once slightly cooler, beat the eggs into the dough one at a time. The batter will look pretty hectic to begin with, but persevere – it’ll come together. Once the eggs are in, beat in the zest of the lemon. Roughly chop the prawns and fold through the batter.

Heat a pan of sunflower oil to about 190°C. Spoon in bite-sized amounts of the batter and cook for 4-5 mins or until golden brown. Lift them out of the hot oil and drain.

Season with fine salt and plate up. Serve with lemon wedges and a big dollop of aioli.

Are You A Sherry Lover?

Serves

300 ml

Fish Stock

2 g

Salt

50 g

Spinach

100 g

Butter

150 g

Flour

Eggs

Lemon

320 g

Prawns

To serve

Aioli

Sunflower Oil

Ben Lippett

Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

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Are You A Sherry Lover?

Serves

300 ml

Fish Stock

2 g

Salt

50 g

Spinach

100 g

Butter

150 g

Flour

Eggs

Lemon

320 g

Prawns

To serve

Aioli

Sunflower Oil

Are You A Sherry Lover?

Ben Lippett

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Ben Lippett

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Fried Prawn Buñuelos

Ben Lippett

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Are You A Sherry Lover?

Ben Lippett

Are You A Sherry Lover?

Are You A Sherry Lover?

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Ben Lippett

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