Ingredients
- 1/2 cup self raising flour
- 1/2 cup rice flour
- 1 cup coconut cream
- 1 egg white
- 1 tsp salt and pepper
- Tumeric
- 1 tbsp minced ginger
- 2 tbsp sweet chilli sauce
- Greens of 1 spring onion, finely chopped
- Small handful of finely chopped coriander
- 1 medium-large kumara, about 180g, peeled and grated
- 300g raw de-shelled prawns, cut in half or quarters
- Vegetable oil to fry
Method
- In a lrage bowl combine flours with coconut cream, egg white, salt, ppepper, tumeric, ginger, chilli sauce, spring onion and coriander
- Mix to a smooth batter
- Add grated kumara and chopped prawns and mix evenly
- Rest for 5 mins
- Heat about 3cm oil in a pan and cook small spoonfuls of batter over medium heat for a couple of minutes each side, turning as they brown and bubbles start to form on the top
- Drain well on paper towles
- Serve with sweet thai sauce for dipping
