• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 60 People
  • Difficulty Normal
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Recipe Description

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.

 

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Pickling liquid

 

Recipe Ingredient

  • [Batter] :
  • 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)

Instructions

  1. [To make batter] : 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.
  2. [To prepare prawns] : Combine the ingredients for the spice powder. Dice the prawns into small cubes and season liberally.
  3. [To make kerisik] : 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.
  4. [To make the kailan powder] : 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.
  5. [To cook] : 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.

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