You’ll Need
For the Fritters
250g split red lentils, soaked for 3 hours
1 small red onion, finely diced
2 green chillies, finely sliced
12 curry leaves, finely shredded
1 tsp fennel seeds, lightly crushed
1/2 tsp ground turmeric
1 tsp sea salt
24 small raw peeled prawns
1 tbsp vegetable oil
For the Quick Sambol
150g finely shredded cabbage
1 carrot, grated
1 red chilli, finely sliced
Juice of 1 lime
Pinch of sea salt
Optional but dangerous
Coconut chutney
Extra chilli
Cold Sri Lankan lager
Method
Drain the lentils thoroughly and pulse three-quarters to a coarse paste.
Mix in the remaining whole lentils, onion, chilli, curry leaves, fennel, turmeric and salt.
Shape into 12 thin patties and press two prawns firmly into the top of each.
Chill the patties for 20 minutes.
Preheat your air fryer to 190°C and brush the patties lightly with oil.
Air fry in batches for 10-12 minutes, turning carefully after 7 minutes.
Check the prawns are opaque and the lentil centres are steaming hot.
Toss the sambol ingredients together.
Stack three fritters per serving with a forkful of sambol between them.