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To make the dipping sauce, combine all the ingredients in a bowl and set aside until needed.
Place the flour, 1 tsp salt and the bicarbonate of soda in a large bowl and make a well in the centre. Pour 185 ml water and egg into the well and whisk until smooth. Stir in taro.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Dip a 60 ml metal ladle into oil until hot. Remove, then half-fill ladle with batter. Press 2 prawns into the top, then immerse ladle in the oil for 15 seconds. Using a metal spoon, carefully run spoon around edge of ladle to release cake into the oil. Cook, turning halfway, for a further 6 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Serve with dipping sauce, lettuce and coriander leaves.
As seen in Feast Magazine, Issue 12, pg100.
Photography by John Laurie
Clik here to view.
To make the dipping sauce, combine all the ingredients in a bowl and set aside until needed.Place the flour, 1 tsp salt and the bicarbonate of soda in a large bowl and make a well in the centre. Pour 185 ml water and egg into the well and whisk until smooth. Stir in taro.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Dip a 60 ml metal ladle into oil until hot. Remove, then half-fill ladle with batter. Press 2 prawns into the top, then immerse ladle in the oil for 15 seconds. Using a metal spoon, carefully run spoon around edge of ladle to release cake into the oil. Cook, turning halfway, for a further 6 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Serve with dipping sauce, lettuce and coriander leaves.
As seen in Feast Magazine, Issue 12, pg100.
Photography by John Laurie
