Name: Coconut and prawn fritters with Asian salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: Coconut and prawn fritters with asian salad; 200 gram rice flour; 1 teaspoon ground turmeric; 3/4 cup (180ml) coconut milk; 1/2 cup (125ml) water; 650 gram uncooked medium shelled prawns (shrimp), chopped roughly; vegetable oil, for deep-frying; Asian salad; 1 butter (boston) lettuce (120g), leaves trimmed; 2 medium carrots (345g), cut into matchsticks; 1/2 small daikon radish (200g), cut into matchsticks; 1 1/2 cup (100g) bean sprouts; 1 cup fresh coriander (cilantro), firmly packed; 1 cup fresh mint leaves, firmly packed; Dipping sauce; 2 tablespoon lime juice; 2 tablespoon water; 2 tablespoon fish sauce; 1 tablespoon caster (superfine) sugar; 1 fresh long red chilli, chopped finely; 1 clove garlic, chopped finely

Coconut and prawn fritters with Asian salad

These delicious seafood fritters channel the flavours of an Asian street food market. Packed full of juicy prawns and fragrant coconut, they go brilliantly with a sweet and spicy dipping sauce and fresh salad.

Serves 6

Prep

25M

Cook

20M

Marinate

15M

Total

45M

Ingredients

Coconut and prawn fritters with asian salad

200 gram rice flour

1 teaspoon ground turmeric

3/4 cup (180ml) coconut milk

1/2 cup (125ml) water

650 gram uncooked medium shelled prawns (shrimp), chopped roughly

vegetable oil, for deep-frying

Asian salad

1 butter (boston) lettuce (120g), leaves trimmed

2 medium carrots (345g), cut into matchsticks

1/2 small daikon radish (200g), cut into matchsticks

1 1/2 cup (100g) bean sprouts

1 cup fresh coriander (cilantro), firmly packed

1 cup fresh mint leaves, firmly packed

Dipping sauce

2 tablespoon lime juice

2 tablespoon water

2 tablespoon fish sauce

1 tablespoon caster (superfine) sugar

1 fresh long red chilli, chopped finely

1 clove garlic, chopped finely

Method

Coconut and prawn fritters with asian salad

1.Place rice flour and turmeric in a large bowl. Whisk in coconut milk and the water to form a thick batter. Set aside 15 minutes. Stir in prawns, season with salt.

2.Meanwhile, make dipping sauce. Combine ingredients, lime juice, water, fish sauce, sugar, chilli and garlic in a small bowl.

3.Fill a large saucepan or deep-fryer one-third full with oil, heat to 180°C (160°C fan forced) (or until a cube of bread turns golden in 10 seconds). Cook ¼ cup of the fritter mixture, in batches, for 3 minutes or until crisp, golden and cooked through. Drain on paper towel.

4.Fill lettuce leaves with fritters, carrot, daikon and bean sprouts, top with herbs, roll to enclose and serve with dipping sauce.

5.Make dipping sauce: Combine ingredients in a small bowl.

Daikon is a giant radish with a sweet, fresh flavour. The flesh is crisp, juicy and white, while the skin can be either creamy white or black. It can range in length from 15-38cm. Choose those that are firm and unwrinkled.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Coconut and prawn fritters with asian salad

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