Ingredients
300 g shelled raw prawn tails cut in quarters
1 tbsp fresh minced ginger root
1 tbsp Thai sweet chilli sauce
1 spring onion, fine chopped
small handful coriander, fine chopped
⅓ cup self-raising flour
⅓ cup rice flour
1 cup coconut milk
1½ tsp SIDS SALT & PEPPER
pinch of tumeric
kumara, 250 g, peeled & grated
peanut oil, to fry
Directions
Chop prawns and place in a bowl with ginger, chilli sauce, spring onion and coriander. Mix to combine then let steep for 10 minutes.
In a large bowl, combine the flours, coconut milk, SIDS SALT & PEPPER and turmeric then mix to a smooth batter. Add kumara and prawns in their marinade then combine.
Heat 1 cm oil in a heavy pan and cook small spoonfuls of the batter for a couple of minutes on each side, turn as they brown and bubbles start to form on the top. Drain well on paper towels.
Serve hot with a dipping sauce of Thai sweet chilli.
