Step 1

Combine diced green onions, ginger, garlic and chili in a mixin bowl and set aside.

Step 2

Dice the raw prawns or shrimp into small pieces with a knife. Each shrimp into 4-5 pieces and transfer to the bowl.

Step 3

Grate the zucchini, then squeeze in batches over a bowl or a sink to get rid of some excess juice. Return the flesh to the mixing bowl. You can discard the juice or use it to make my zucchini juice shots.

Step 4

Add the eggs, season with salt, pepper and fish sauce and mix well.

Step 5

Add the baking powder and flours and combine into a thick batter.

Step 6

Heat a large skillet/frying pan over medium-high heat. Add 2-3 tablespoons of olive oil and once hot, add the batter as small pancakes to the pan (a heaped tablespoon or so per fritter). Flatten the tops with a spatula. Cook for 3 minutes each side and transfer to a plate.

Step 7

Add a little more olive oil and repeat with the remaining mixture. You should get about 12 fritters.

Step 8

In the meantime, mix the hot sauce and mayonnaise in a bowl and set aside. Prepare the garnishes if using.

Step 9

Serve the fritters with the hot mayo sauce on the side.