Serves 4.

[ back ]

Ingredients

500g black tiger prawns
2 squid hoods
10 Kaffir lime leaves (available from most supermarkets)
1 bunch coriander
1 large red chilli
2 eggs
1 cup rice flour (Gluten Free)
2 tbsp fish sauce
salt and pepper
blended vegetable oil for frying
chilli jam
plain yoghurt
julienne salad of spring onion, coriander leaves and red chilli.
sweet soy sauce
chilli oil (available from delis and specialty stores)

Method
Roughly chop raw prawn meat and put aside.
Blend the squid hoods in food processor until they become a paste, add to prawn meat.
Finely slice Kaffir lime leaves and chop coriander and add to mixture. Deseed chilli, finely chop and add to mixture. Beat eggs lightly, add with ½ the rice flour, fish sauce and salt and pepper. Get your hands into it!! Adjust rice flour til sticky fritter consistency, just enough to hold all together. Shape fritters and fry in oil for approximately 5 minutes.
Stack fritters with chilli jam, yoghurt and julienne salad, finishing the plate with sweet soy and chilli oil.

Recipe courtesy of Anita Rathbone, Angasi

[ back ]