Incredibly moreish, goes some way to describe these lovely little fritters. I made them tonight partially as I knew they’d be tasty, and partially as my main course was hours away from completion. They acted as a stand in until the main affair was ready. And a perfect little stand in at that. Very easy to make, which is just as well as they’ll be gone in 30 seconds.
200g cooked prawns (shelled and deveined)
110g plain flour
1 tablespoon fresh ginger (finely chopped)
2 cloves garlic (finely chopped)
150ml coconut milk
1 teaspoon powdered cumin
2 teaspoons powdered coriander
1 tablespoon fresh coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small red chilli (finely chopped)
Chop the prawns roughly and set aside.
Place the garlic, ginger, cumin, powdered and fresh coriander, chilli, salt, pepper and 1/2 the coconut milk into a food processor and blend until smooth. Add the flour, egg, remaining coconut milk and 1/2 cup water and blend again until it forms a thick batter. Pour into a large bowl and mix in the chopped prawns.
Pour the oil into deep pan to about 5cm. Heat until hot and then drop in the batter in teaspoon measures being careful not to overcrowd the pan. Fry for 2-3 minutes until golden brown and crisp on the outside. Drain on paper towels and repeat with the remaining batter. Serve hot!
Serve with lime wedges and some hot chilli dipping sauce.