Extra virgin olive oil, to deep-fry
3⁄4 cup self-raising flour
1 tsp smoked paprika
1⁄4 tsp fine salt
150ml cold sparkling mineral water
4 thin green shallots, cut into 2cm lengths
1 cup bean sprouts
1 carrot, cut into matchsticks
1 chorizo, cut into thick matchsticks 10 green banana prawns, peeled, roughly chopped
Aioli and lemon wedges, to serve
1⁄4 cup at-leaf parsley leaves, finely chopped
1⁄4 cup mint leaves, finely chopped
2 green shallots, very thinly sliced
1 tsp capers, finely chopped
4 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
Pinch caster sugar
Sea-salt akes and freshly ground black pepper, to season
To make salsa verde, combine all ingredients in a medium bowl. Cover and refrigerate.
Pour enough oil into a medium saucepan until oil comes 3cm up the side of the pan. Heat over medium-high heat until 180oC.
Meanwhile, put flours, paprika and salt in a large bowl. Mix until combined. Stir in water until a lumpy batter forms. Add shallots, sprouts, carrot, chorizo and prawns, stirring gently until just combined.
Use 2 dessert spoons to create a 6cm wide, loose patty shape and add to oil. Repeat to make 2 more. Fry for 3 minutes, turning halfway through, until golden brown and cooked through. Drain on paper towel. Repeat with remaining batter to make 12. Serve hot with aioli, lemon and salsa verde.