Ingredients & Substitutes

Instructions

1. 1

   In a small food processor, combine 1 large red onion, 3 garlic cloves, 2 cm ginger, and 1 fresh red chili; process until a coarse paste forms.

2. 2

   In a large bowl, mix 250 grams roughly chopped prawns with the prepared aromatic paste, 1 teaspoon turmeric powder, 0.5 teaspoon white pepper, 1 teaspoon salt, and 1 tablespoon fresh lime juice; set aside for 15 minutes to marinate.

3. 3

   In a separate medium bowl, whisk together 100 grams rice flour and 50 grams cornstarch with 100 ml full-fat coconut milk until a smooth, thick batter is formed.

4. 4

   Add the marinated prawn mixture and half of the 0.5 cup fresh pomegranate arils to the batter, then gently fold until all ingredients are evenly coated.

5. 5

   Heat 500 ml vegetable oil in a wok or deep pot over medium-high heat until it reaches 175°C (350°F).

6. 6

   Carefully drop heaped tablespoons of the fritter mixture into the hot oil, frying in batches for 3-4 minutes per side, or until golden brown and cooked through.

7. 7

   Remove the crispy fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

8. 8

   Garnish the cooked fritters with the remaining half of the 0.5 cup fresh pomegranate arils and 2 tablespoons chopped fresh coriander before serving immediately.