Prawn fritters Recipe
- 20 raw king prawns, peeled
- 1 bunch spring onions, chopped
- 4-5 carrots, finely grated
- 1 kohlrabi, finely grated
- small knob galangal root, finely grated (you can use fresh root ginger if galangal is not available)
- 2 sprigs fresh mint
- handful Thai basil, finely chopped
- 1-2 chillies, finely chopped
- 2 tbsp rice flour
- vegetable oil, for deep-frying
- handful coriander, finely chopped
- In a food processor, blend together the prawns, spring onions, carrots, kohlrabi, galangal, mint, basil and chilli to a coarse texture, rather than a completely smooth paste. Use a tablespoon to scoop walnut-sized balls out of the mixture and coat each ball in the rice flour.
- Heat the vegetable oil in a deep heavy-bottomed pan or wok, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous – do not leave unattended.)
- Add each fritter to the pan, one-by-one, until the mixture is used up (you may have to cook the fritters in batches if necessary).
- When the fritters are golden-brown, remove from the pan with a slotted spoon and transfer to a dish lined with kitchen paper.
- Serve straightaway.
