Prawn fritters with pickled eggplant yoghurt salad from Spice by Christine Manfield
Use extra-large or jumbo prawns for these fritters, as their size stands up to the cooking better than smaller kinds, resulting in better flavour and texture.
Ingredients
- 2 tablespoons Eggplant Pickle
- 2 tablespoons coriander leaves
- 2 eggplants, cut into 1 cm dice
- ¼ cup coriander leaves
- 500 ml thick plain yoghurt
- 2 teaspoons fish sauce
- vegetable oil for deep-frying
- 24 green king prawns
- 1 quantity Chickpea Batter
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