Tiger prawn and sweet potato frit­ters with sweet chilli jam

SERVES 2

Food and Travel (UK) - - Recipes -

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

To serve

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.

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