Spicy kumara and prawn fritters
( SERVES 6 )
Kumara is the binder in these fritters and also gives them a wonderful flavour. You can use any kind of seafood, including white fish or cooked mussels.
|¾ cup||Coconut cream|
|¾ cup||Self raising flour|
|½ cup||Rice flour|
|2 Tbsp||Sweet chilli sauce|
|4 tsp||Fresh ginger, finely grated|
|½ tsp||Baking powder|
|½ tsp||Ground turmeric|
|1 pinch||Black pepper, to taste|
|300 g||Prawn meat, cut into 1cm chunks|
|2 cups||Kumara, raw, peeled and grated|
|1||Spring onion, green part only, finely chopped|
|2 Tbsp||Coriander leaves, chopped|
|1 Tbsp||Neutral oil, to fry|
- Preheat oven to 160°C fanbake and line an oven tray with baking paper.
- Beat egg white, coconut cream, flours, chilli sauce, ginger, salt, baking powder, turmeric and pepper to a smooth batter in a mixing bowl. Stir in all other ingredients except oil and dipping sauces.
- Heat a little oil in a heavy-based frypan and fry tablespoonfuls in batches over a medium heat until browned and almost cooked through (about 3 minutes each side). As they cook, place in a single layer on prepared tray. They can be prepared ahead to this point, chilled until needed and brought to room temperature before finishing in the oven.
- Place the tray in the oven to finish cooking (about 10 minutes).
- Serve with guacamole, chilli jam or sweet chilli sauce, if desired.
See more of Annabel's kiwi kai recipes: