Directions

To Make

1. Combine the rice flour with chicken stock powder and pepper together.
2. Add in the coconut milk, fish sauce, red curry paste, and mix.
3. Toss the grated pumpkin, carrots, kaffir lime leaves and shredded coconut in a mixing bowl with the coconut curry paste batter until well combined.
4. Heat up oil in a wok or deep fryer to 180°C.
5. Scoop 1 tbsp of the batter and gently drop it into the oil. Repeat until the batter is finished.
6. Fry for 2-3 mins on each side or until the fritters float to the surface. Remove the fritters from the oil and reheat the oil again to 180°C.
7. Drop the fritters into the oil again, and double fry for 1 min, until golden brown and crispy.
8. Serve the grabong with Thai sweet chilli sauce.