Ingredients

• 20 raw king prawns
• peeled
• 1 bunch spring onions
• chopped
• 4-5 carrots
• finely grated
• 1 kohlrabi
• finely grated
• small knob galangal root
• finely grated (you can use fresh root ginger if galangal is not available)
• 2 sprigs fresh mint
• handful Thai basil
• finely chopped
• 1-2 chillies
• finely chopped
• 2 tbsp rice flour
• vegetable oil
• for deep-frying
• handful coriander
• finely chopped

Directions

• In a food processor
• blend together the prawns
• spring onions
• carrots
• kohlrabi
• galangal
• mint
• basil and chilli to a coarse texture
• rather than a completely smooth paste. Use a tablespoon to scoop walnut-sized balls out of the mixture and coat each ball in the rice flour.
• Heat the vegetable oil in a deep heavy-bottomed pan or wok
• until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.)
• Add each fritter to the pan
• one-by-one
• until the mixture is used up (you may have to cook the fritters in batches if necessary).
• When the fritters are golden-brown
• remove from the pan with a slotted spoon and transfer to a dish lined with kitchen paper.
• Serve straightaway.