These delicious and fragrant seafood fritters pair incredibly well with a vibrant Asian salad. Together with a fresh, sweet and spicy dipping sauce, you can really bring out the many flavours in this stimulating starter.
- 200 g rice flour
- 1 tsp ground turmeric
- ¾ cup (180 ml) coconut milk
- ½ cup (125 ml) water
- 650 g uncooked medium shelled prawns (shrimp), chopped roughly
- Vegetable oil, for deep-frying
- 1 butter (Boston) lettuce (120 g), leaves trimmed
- 2 medium carrots (345 g), cut into matchsticks
- ½ small daikon radish (200 g), cut into matchsticks
- 1½ cup (100 g) bean sprouts
- 1 cup fresh coriander (cilantro), firmly packed
- 1 cup fresh mint leaves, firmly packed
- 2 tbsps lime juice
- 2 tbsps water
- 2 tbsps fish sauce
- 1 tbsp caster (superfine) sugar
- 1 fresh long red chilli, chopped finely
- 1 clove garlic, chopped finely
Place rice flour and turmeric in a large bowl. Whisk in coconut milk and the water to form a thick batter. Set aside 15 mins. Stir in prawns, season with salt.
Meanwhile, make dipping sauce. Combine ingredients, lime juice, water, fish sauce, sugar, chilli and garlic in a small bowl.
Fill a large saucepan or deep-fryer one-third full with oil, heat to 180 C (160 C fan forced) (or until a cube of bread turns golden in 10 secs). Cook ¼ cup of the fritter mixture, in batches, for 3 mins or until crisp, golden and cooked through. Drain on paper towel.
Fill lettuce leaves with fritters, carrot, daikon and bean sprouts, top with herbs, roll to enclose and serve with dipping sauce.
DIPPING SAUCE Combine ingredients in a small bowl.
TIP Daikon is a giant radish with a sweet, fresh flavour. The flesh is crisp, juicy and white, while the skin can be either creamy white or black. It can range in length from 15-38 cm. Choose those that are firm and unwrinkled.