Corn and crab fritters

Method

1. For the fritters: cook the lentils in boiling water for 10-15 minutes, or until tender, then drain and rinse under running water to cool. Set aside.

2. Heat a splash of oil in a frying pan. Dry the soaked prawns with paper towels and fry in the oil until golden brown and crisp. Remove with a slotted spoon and drain on paper towels, then finely mince.

3. Put cooked lentils and the minced prawns in a large bowl. Add all the remaining fritter ingredients and mix well to form a batter.

4. Heat the rest of the oil in a heavy saucepan over a medium heat. Drop spoonfuls of the batter into the hot oil and deep-fry until golden. Drain on paper towels and set aside.

5. For the satay sauce: in a food processor, blend the toasted peanuts, dried chilli, shallots, garlic and shrimp paste into a paste. Transfer to a pan, then add the tamarind juice, palm sugar and a splash of warm water. Mix well.

6. Heat the mixture over a low heat, simmering the sauce gently. Season to taste with salt and cook for 8-10 minutes it until the sauce has reduced by about a third and has thickened.

7. Pour the sauce into a small bowl for dipping, and serve alongside the crab and corn fritters.