Spice and prawn lovers rejoice! This terrific recipe combines the two together. If you’re tired of the usual prawn fritters, add this recipe to your lineup for a dish that offers an explosion of flavours.
This recipe was first published in Flavours.
- 200g flour
- 20g potato starch
- 380ml water
- 20ml soy sauce
- 2 eggs
- 1/4tsp salt
- 200g prawns
- Spice powder (pound all ingredients into a powder):
- 12g ground Espelette Peppers (or red chilli)
- 12g dried garlic
- 10g black mustard seed
- 10g dried seaweed
- 10g black sesame seed
- 7g black peppercorn
- 5g mandarin peel (microwave-dried)
- Kerisik powder:
- 300g coconut (freshly grated)
- 50g maltodextrin
- 1 pinch sea salt
- Kailan powder:
- 15 kailan leaves (large)
- Place the flour in a pan and over medium heat, roast for seven minutes, stirring constantly.
- Then, combine all the ingredients in a bowl and strain through a fine chinois.
- Whisk the batter till fluffy.
- Combine the ingredients for the spice powder.
- Dice the prawns into small cubes and season liberally.
- In a pan, toast the coconut till it dries and turns brown.
- Remove from heat and leave to cool, then blend with the maltodextrin to form a fine powder.
- Sieve the mixture, add salt and store in an airtight container.
- Rinse and pat dry the leaves.
- Then in a pan over low heat, roast until leaves are dry and crispy.
- Blend to form a powder and sieve to remove lumps.
- Heat a takoyaki pan and brush with oil.
- Pipe the batter into the pan and place a generous amount of the prawns in the middle.
- Flip the batter till its tilting up and pipe more batter to make a complete ball.
- Once cooked, remove from pan and place on a serving dish.
- Sprinkle with the kerisik powder first, then kailan powder.