By Helen

Yield: makes 25

Ingredients

• 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

Method

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.