River Prawns with Spice Powder, Kerisik and Kailan

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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Spice powder (pound all ingredients into a powder)
Kerisik powder
Kailan powder
Servings: balls
To make batter:
  1. 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.
To prepare prawns:
  1. Combine the ingredients for the spice powder. Dice the prawns into small cubes and season liberally.
To make kerisik:
  1. 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.
To make the kailan powder:
  1. 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.
To cook:
  1. 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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