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.
- [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)
- [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.
- [To prepare prawns] : Combine the ingredients for the spice powder. Dice the prawns into small cubes and season liberally.
- [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.
- [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.
- [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.