Tiger prawn and sweet potato fritters with sweet chilli jam
For the curry powder
3tsp coriander seeds 1tsp cloves
1tsp fennel seeds
3tsp cumin seeds 8 cardamom pods, husks discarded
1tsp black peppercorns 5tsp ground ginger
7tsp ground turmeric 4tsp chilli powder
For the fritters
5tbsp rice flour
100ml sparkling water
2 medium eggs
6 tiger prawns, shelled and deveined, tails and heads attached
1 large sweet potato, peeled and julienned
20g Thai sweet basil, plus extra to garnish
2litres sunflower oil
sweet chilli jam (see recipe, right)
1 lime, cut into wedges
pestle and mortar or spice grinder food thermometer
First, make the curry powder. Measure out all the spices before you start, then place a large frying pan over a low heat. When toasting spices, always heat them in order of their size: larger spices first. So begin with the coriander seeds and follow with the cloves, fennel, cumin and cardamom. When a spice begins to change colour and release a fragrant smell, it is ready to use. The only spices that should not be toasted according to size are black peppercorns as they pop and explode; just add them at the end, turn off the heat, and let the other spices warm them through. Next, add the ginger, turmeric and chilli powder, then grind everything together in a pestle and mortar.
Next, make the fritters. Whisk together 1tbsp homemade curry powder, the rice flour, a pinch of sea salt, the sparkling water and eggs. Beat to a pale mixture, then allow to rest in the fridge for a few minutes. In a separate bowl, combine the prawns, sweet potato and basil. Pour over the batter, then mix with your hands until everything is coated in the egg mixture.
Heat the oil in a deep pan to 180C/350F. Use a sieve to lower spoonfuls of the fritter mixture into the oil, making sure they remain in one piece. Cook one at a time for 2-3 minutes, moving regularly to ensure even cooking, then drain on kitchen paper and keep warm. Serve with some sweet chilli jam and lime wedges and garnish with basil.