- 1 cup flour
- 1 cup corn kernels (frozen are fine)
- 1 cup roughly chopped prawn meat
- 1/2 teaspoon baking powder
- 1/2 cup thread coconut
- 2 tablespoons chopped coriander
- 1 egg, lightly whisked
- 1/2 cup coconut cream
- 1 tablespoon soy sauce
- oil for cooking
- 1/2 cup sweet chilli sauce
- 1 tablespoon fish sauce
Place the corn, prawns, flour, baking powder, coriander and coconut into a bowl. Make a well in the centre and pour in the egg, coconut cream and soy sauce, mix to combine.
Pour 2 cm depth of oil in a medium – large saucepan and heat until a small piece of bread sizzles and quickly becomes golden. Carefully drop walnut sized balls of batter into the oil and cook in batches for 2-3 minutes, turning to ensure even colouring.
Drain on paper towels and serve garnished with dipping sauce of combined sweet chilli and fish sauces.