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