Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Tiger prawn and sweet potato fritters with sweet chilli jam
Serves 2 Starters and mains
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 below)
- 1 lime, cut into wedges
Sweet chilli jam
- 2tbsp coriander roots, roughly chopped
- 500g long red chillies, roughly chopped
- 100g green bird’s-eye chillies, roughly chopped
- 3 garlic bulbs, peeled
- 1tsp coarse sea salt
- 1litre white vinegar
- 1kg caster sugar
- 2tbsp fish sauce or soy sauce
- 1tsp table salt
- 1 stick lemongrass, bruised
- 5 limes, juiced (skins reserved)
Method
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.
Sweet chilli jam - MAKES 1 LITRE
Pound the coriander roots, red and green chillies and garlic to a chunky paste in a pestle and mortar or food processor, using the salt as an abrasive.
In a large, deep saucepan, heat the vinegar, sugar, fish sauce, table salt, lemongrass and lime skins on a medium heat until the sugar has dissolved. Add the paste and stir well, then bring to the boil and simmer for 45-50 minutes until the sugar has caramelised and the sauce is thick (leave a spoon resting against the side of the pan to stop the mixture from bubbling over).To check whether it is ready, place a teaspoon of mixture onto a cold plate, leave for 1 minute, then tilt the plate downwards. Look at the way the jam runs down the plate – it should be thick and slowly trickle rather than pour straight off. If it is still too thin, return to the heat, testing every 10 minutes.
When the mixture is thick enough, leave to cool, then discard the lime and lemongrass and stir in the lime juice. This jam can be kept in the fridge in a sterilised jar for up to two months and benefits from a fresh squirt of lime juice after a week.
Advertisement