The_Australian_Women_Weekly_Food_Issue_24_2017

AWW FOOD • ISSUE TWENTY FOUR 29

COCONUT &

PRAWN

FRITTERS WITH

ASIAN SALAD

COCONUT & PRAWN

FRITTERS WITH

ASIAN SALAD

PREP + COOK TIME 45 MINUTES (+ STANDING)

SERVES 6

200g rice flour

1 teaspoon ground turmeric

¾ cup (180ml) coconut milk

½ cup (125ml) water

650g uncooked medium shelled

prawns, chopped roughly

vegetable oil, for deep−frying

1 butter lettuce, leaves trimmed

2 medium carrots (345g),

cut into matchsticks

½ small daikon radish (200g),

cut into matchsticks

1½ cups (100g) bean sprouts

1 cup firmly packed fresh coriander

1 cup firmly packed fresh mint leaves

CHILLI DIPPING SAUCE

2 tablespoons lime juice

2 tablespoons water

2 tablespoons fish sauce

1 tablespoon caster sugar

1 fresh long red chilli, chopped finely

1 clove garlic, chopped finely

1 Place rice flour and turmeric in

a large bowl. Whisk in coconut milk

and the water to form a thick batter.

Set aside for 15 minutes. Stir in

prawns; season with salt.

2 Meanwhile,make the chilli

dipping sauce.

3 Fill a large saucepan or deep−fryer

one−third full with oil; heat to 180°C

(or until a cube of bread turns golden

in 10 seconds). Cook ¼−cup measures

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 the herbs, roll to enclose and

serve with dipping sauce.

CHILLI DIPPING SAUCE

Combine ingredients in a small bowl.

Celebrate Chinese New Year