byron bay chilli co

Byron Bay Chilli Co | Chilli Corn Fritters with Prawn Tacos and Guacamole

Written by Published on in Recipe, Reeling in the Years
reeling in the years
Byron Bay Chilli Co knows a thing or ten about spicy seafood and this recipe for prawn tacos and chilli corn fritters is their baby. Fritters are a terrific traditional sidekick for seafood dishes and this version sets itself apart thanks to the unique spicy sauces that are the company’s stock-in-trade. Fritters can be cooked at home, refrigerated, and re-heated if need be preferred. But they are fun to cook on the spot too. Check out the full line of sauces and products here to get your fritters going.

byron bay chilli co fritters

Chilli Corn Fritters with Prawn Tacos and Guacamole Ingredients

Chilli-Corn Fritters

  • 375g corn kernels
  • 2 eggs
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 2 Tbs fresh coriander, chopped
  • 2 tsp ground coriander
  • 2 tsp freshly ground pepper
  • 2 tsp sugar
  • 2 tsp salt
  • 1/2 cup plain flour
  • 1/2 cup polenta
  • 1/2 tsp baking powder
  • vegetable oil for frying
  • BBCC Salsa Picante or Smoky Red Bean Salsa
  • BBCC Green Jalapeno Chilli Sauce
  • BBCC Fiery Coconut Chilli Sauce
  • BBCC Smokin’ Mango Chilli Sauce
  • BBCC Spicy Sweet Chilli Sauce
  • BBCC Heavenly Habanero Chilli Sauce
  • BBCC Red Cayenne Chilli Sauce
  • Sour cream

Prawn Tacos

  • 12 large prawns, peeled and cleaned
  • 1/2 cup vegetable oil
  • 1 each, yellow, red and green capsicum, thinly sliced
  • 3 cloves garlic, minced
  • 3 or 4 jalapeno chillies, finely chopped (optional for those that like it hot)
  • 12 corn tortillas, or small, fajita sized flour tortillas

Guacamole

  • 2 or 3 ripe avocados
  • Fresh lemon or lime juice
  • BBCC Green Jalapeno Chilli Sauce
  • Salt and pepper

Instructions

Chilli-Corn Fritters

  1. Place all the ingredients except the salsa, sour cream and vegetable oil in the bowl of a food processor and process until blended but still slightly lumpy…don’t over-process. Let stand for one hour at room temperature.
  2. On an oiled griddle or skillet, spoon 1/4 cup of the mixture to form a small cake. Repeat until all the mixture is used.
  3. Cook on medium-high heat until browned on both sides.
  4. Serve warm with salsa and sour cream as a side dish for the tacos.
  5. Should make 12, small to medium sized fritters.

Prawn Tacos

  1. Heat oil to medium-hot, add capsicum and garlic and cook for 2 minutes. Add the prawns and chillies, and cook until the prawns turn bright orange. Do not overcook.
  2. Spoon the mixture onto tortillas that have been warmed and slightly blackened on the grill. Add salsa or chilli sauce of your choice and fold or roll the tacos.

Guacamole

  1. Cut the avos in half, remove the pips, spoon out the avocado and mash in a bowl with a fork.
  2. Add a few squirts of lemon or lime juice and salt/pepper to taste. The BBCC GREEN JALAPENO CHILLI SAUCE can be added too, to make the perfect Guac. Mix thoroughly and serve alongside the tacos and fritters.
MAKES
12 tacos
Photo by Nelly Le Comte