Corn and prawn fritters
1 kilogram of cooked prawns (medium size)
Peel and chop the prawn into thirds.

In a food processor, finely chop 1 and a half onions, 2 cloves of garlic and a 3 cm piece of ginger.

Change the blade in the food processor to a gentle blade. Add 1 cup of sifted plain and 1 cup of sifted self-raising powder. Add prawns, 1 tin of corn pieces, then break 2 eggs into the mixture.

Begin to process gently adding 1 cup of milk slowly till the mixture is well combined. Make sure that the mixture is not to be runny - which is why I add the milk slowly.

Cover the bottom of a frypan with a thin layer of canola and heat over medium high heat. Reduce to medium heat and place at least one heaped tablespoonful of corn and prawn mixture in the frypan per fritter and turn till both sides are golden brown. Keep finished fritters in a slow oven while cooking the remainder of the mixture.

This mixture makes A LOT.