Chilli Prawn Tablets

3:10 pm on 16 November 2012


  • 1 Tbsp canola oil
  • 200 g raw prawns, peeled and coarsely chopped
  • 2-3 red chilies
  • 2 cloves garlic, peeled and crushed
  • ½ onion, peeled and chopped
  • 2 spring onions, chopped
  • 200 ml coconut cream
  • 22-3 tsp cornflour, loosened with a little cold water
  • 6 leaves of gelatine
  • 2 cups corn flour
  • 2 eggs
  • 2 cups milk
  • 2 cups mix of desiccated coconut and dried bread crumbs
  • canola oil for deep frying


In a large sauté pan, sauté the prawns, chili, onions and spring onions in a little oil until the vegetables become 'glassy' and slightly transparent.

Add the coconut cream and simmer until the it begins to thicken slightly.

Blend the hot mixture into a smooth 'soup'.

Adjust the seasoning with salt and white pepper then pass through a sieve.

Soften the gelatine in cold water until soft the 'ring' out the excess water before placing it into the soup.

Set the soup overnight in a high sided tray.

Cut into bite size 'tablets' and crumb in the corn flour, egg and crumb mix, then through the egg and crumbs a second time.

Deep fry the 'tablets' to golden brown and serve.

From Afternoons with Jesse Mulligan

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