Coconut Prawn Pop
I love anything that includes coconut as an ingredient. Thai food is never boring that is because you can use any available resource or adapt ingredients to make a new dish. This one is heavily based on a famous ‘Todd Mun Pla or Thai fish cake’. I swap fish for prawn and then add coconut as a coating to get a really nice texture.
Ingredients:
450g raw peeled prawns
35g red curry paste
15g chicken stock powder
15g sugar
5 kaffir lime leaves
A handful of holy basil leaves
1 cup of desiccated coconut
How to make
In a mixing bowl, combine raw prawns, red curry paste, chicken stock powder, sugar, kaffir lime leaves and holy basil leaves. Mix well.
Use your hands to form small balls from the mixture.
Roll the balls in the desiccated coconut to coat them evenly.
Heat oil in a pan over medium-high heat.
Fry the balls until golden brown and crispy.
Once cooked, remove from the oil and drain on a paper towel.
Serve as a snack or an appetizer. Enjoy!
