Food and Travel Magazine | Tiger prawn and sweet potato fritters with…

Ingredients

• 3tsp coriander seeds
• 1tsp cloves
• 1tsp fennel seeds
• 3tsp cumin seeds
• 8 cardamom pods, husks discarded
• 1tsp black peppercorns
• 5tsp ground ginger
• 7tsp ground turmeric
• 4tsp chilli powder
• 5tbsp rice flour
• 100ml sparkling water
• 2 medium eggs
• 6 tiger prawns, shelled and deveined, tails and heads attached
• 1 large sweet potato, peeled and julienned
• 20g Thai sweet basil, plus extra to garnish
• 2litres sunflower oil
• sweet chilli jam (see recipe below)
• 1 lime, cut into wedges
• 2tbsp coriander roots, roughly chopped
• 500g long red chillies, roughly chopped
• 100g green bird’s-eye chillies, roughly chopped
• 3 garlic bulbs, peeled
• 1tsp coarse sea salt
• 1litre white vinegar
• 1kg caster sugar
• 2tbsp fish sauce or soy sauce
• 1tsp table salt
• 1 stick lemongrass, bruised
• 5 limes, juiced (skins reserved)