Ingredients
Method
1.Place rice flour and turmeric in a large bowl. Whisk in coconut milk and the water to form a thick batter. Set aside 15 minutes. Stir in prawns, season with salt.
2.Meanwhile, make dipping sauce. Combine ingredients, lime juice, water, fish sauce, sugar, chilli and garlic in a small bowl.
3.Fill a large saucepan or deep-fryer one-third full with oil, heat to 180°C (160°C fan forced) (or until a cube of bread turns golden in 10 seconds). Cook ¼ cup of the fritter mixture, in batches, for 3 minutes or until crisp, golden and cooked through. Drain on paper towel.
4.Fill lettuce leaves with fritters, carrot, daikon and bean sprouts, top with herbs, roll to enclose and serve with dipping sauce.
