Ingredients
(serves four) 

12 prawns
4 snoek cakes
200ml tempura batter
100g beaten rice
120ml chilli jam
I large pak choi, quartered
Clarified butter
½tsp honey

For the snoek cakes
200g snoek, flaked
200g kingklip, flaked
50g mayonnaise
English mustard to taste
1tsp cayenne pepper
¼ bunch coriander, chopped
Salt and pepper to taste
150g mashed potato, to bind
1 egg yolk
100g fresh breadcrumbs

For the tempura batter
500g tempura flour
3 egg whites, lightly whipped
Ice water, to thin batter mixture
10g curry powder
2g salt and pepper
15g coriander, chopped

For the chilli jam
200ml spirit vinegar
600g white sugar
160ml tomato cocktail
80g sambal oelak

Mix together all ingredients for the snoek cakes, except egg yolk and breadcrumbs.

Adjust seasoning. Shape into round disks, dip in egg yolk and coat with breadcrumbs.

For the tempura, combine flour and egg whites. Add water to reach batter consistency. Season with curry powder, salt, pepper and coriander.

Put all ingredients for the chilli jam into a saucepan and simmer. Skim constantly until a light syrup consistency. Allow to cool.

Fry cakes in clarified butter. Dip prawns first in flour, then in batter and then in beaten rice. Fry until golden.

Sauté pak choi in a heated pan. Season with salt and pepper and ½tsp honey.

Place a snoek cake, a portion of pak choi and four prawns along with a serving of chilli jam on each plate.

by Garth Stroebel
Photo © Sam Bailey

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