Impress you friends with this Tiger Prawn and Sweet Potato Fritters Recipe by Chef Sebby Holmes.
Homemade chilli power is always preferable. In the industry, we make it using dried chillies and call it ‘blue tongue’.
I have no idea why or where the term came from. I assume it’s something to do with the fact that it’s hot and will leave you with a burning mouth if you’re not careful.
– 3 tsp coriander seeds
– 1 tsp cloves
– 1 tsp fennel seeds
– 3 tsp cumin seeds
– 8 cardamom pods, husks removed
– 1 tsp black peppercorns
– 5 tsp ground ginger
– 7 tsp ground turmeric
– 4 tsp chilli powder, (see intro)
– 2 quantities sweet chilli jam (see page 150)
– 1 lime, cut into wedges, to serve
– 5 tbsp rice flour
– a pinch of sea salt
– 100ml sparkling water
– 2 medium free-range eggs
– 6 tiger prawns, shelled and deveined, but tails and heads attached
– 1 large sweet potato, peeled and julienned
– 20g Thai sweet basil, plus extra to garnish
– 2 litres sunflower oil
1. First get the curry powder made. Have all the spices measured out before you start then place a large frying pan on a low heat.
2. When toasting spices, you should always heat them in order of their size: larger spices first and for longer.
3. 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.
4. Next, add the ginger, turmeric and chilli powder then grind everything together to make the curry powder.
5. Next make the fritters. In a mixing bowl, whisk together 1 tablespoon of the homemade curry powder, the rice flour, sea salt, sparkling water and eggs.
6. Beat to a pale mixture, then rest in the fridge for a few minutes.
7. In a separate mixing bowl, combine the prawns, sweet potato and basil. Pour the batter over this, then mix with your hands until everything is coated in the egg mixture.
8. Heat the oil in a deep saucepan to 180C. Use a sieve or kitchen spider to gently lower spoonfuls of the mixture into the oil, making sure that the fritters remain in one piece.
9. Cook one at a time for 2–3 minutes, moving regularly to ensure even cooking, then drain on kitchen paper.
10. Serve the fritters garnished with the basil and eat it with sweet chilli. It’s also awesome with a big squeeze of lime juice.
Cook Thai by Sebby Holmes is published by Kyle Books. Photography by Tom Regester.