Crispy, fragrant nuggests of sweet and spice - these Thai fritters are simple and effective! A perfect crunch and a wonderful marriage of freshness and spice.
Mix together all the ingredients, except the oil and bring together to form a kind of dough. If it's too dry, add a little more coconut milk.
In a large frying pan, heat about 1-inch/2.5cm the oil until hot (around 170ºC/375ºF)
Mould ping-pong sized balls of the dough into small patties. Fry for 1-2 minutes on each side until golden. Drain on paper towels and repeat until all the batter/dough is finished.
Serve hot (or cold) with a simple Thai dipping sauce. Mix together 1/4 cup rice vinegar with 1 tablespoon sugar and 1 tablespoon fish sauce and stir till all the sugar is dissolved.
To spice it up, add 2 thinly sliced thai chillies (with seeds) and leave them to sit in the sauce for 1-2 hours.