Bahamian-Style Prawn & Coconut Fritters with Calypso Sauce & Pickled Coconut Slaw
From Ainsley’s Taste of the Bahamas, ITV
Inspired by the popular Bahamian conch fritters these prawn fritters are crunchy, fluffy and full of island flavour. I’ve added coconut to the traditional ingredients, it’s sweetness enhances the sweet flavour of the prawns for a nice contrast with the spiced batter. My pickled coconut slaw cuts through the fried fritters perfectly. Serve with a tropical punch or a cold beer and enjoy!
Method
In a bowl mix together the prawn, vegetables, garlic, chilli, lime zest, a small squeeze of juice and thyme. In a separate bowl mix together the flour, coconut, baking powder and paprika. Season with 1 tsp salt and ½ tsp pepper. Gently fold into the prawn mix to coat. Gradually stir in enough milk to make a thick, droppable batter. Allow to rest for a few minutes.
Heat the oil to 180c in a deep fat fryer or a heavy based saucepan (ensuring that the oil doesn’t come up higher than three quarters of the pan).
Drop heaped teaspoons of the batter into the oil and fry for 4-5 minutes (depending on size) until golden and crispy, turning so they cook evenly.
Meanwhile mix together the mayo and ketchup and add lime juice and add hot sauce to taste. Season.
Drain the fritters on kitchen paper, season with a little salt and serve hot with the Calypso sauce for dipping and a little of the pickled coconut on the side.
Tip: For ease use a food processor to finely chop the veggies and aromatics – just pulse a couple of times so you don’t make them into a wet paste. For a veggie/vegan version swap the prawns for chopped heart of palm or jackfruit.
Ingredients
- 300g raw king prawns, cleaned, deveined, chopped
- 4-5 spring onions, finely chopped
- 1 stick of celery, very finely diced
- ½ medium green pepper, very finely diced
- ½ medium red pepper, very finely diced
- 2 cloves of garlic, minced
- ½ scotch bonnet or habanero chilli, deseeded, finely chopped
- zest from ½ lime, plus a little juice
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 110g sifted plain flour
- 1 ½ tbsp lightly toasted desiccated coconut
- 1 ½ tsp baking powder
- ¾ tsp sweet (unsmoked) paprika or old bay seasoning
- 100-120ml coconut milk, milk or cold water
- sea salt & freshly ground pepper
- Vegetable oil, for deep frying
- For the Calypso Sauce
- 4-5 tbsp mayonnaise
- 1 tbsp ketchup
- ½ lime, for squeezing
- Caribbean Hot pepper sauce (preferably Scotch bonnet), to taste