| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 250 |
g |
Rice flour |
| 1/2 |
ts |
Turmeric |
| 1/4 |
ts |
Salt |
| 1 |
|
Litre oil |
INSTRUCTIONS
Beat the egg. Sieve flour into a bowl and add the egg, turmeric, salt and
sufficient coconut milk to make a thick batter. Heat the oil and when
bubbling hold the kokis mould in the oil until the mould is hot. Carefully
dip the mould into the batter, taking care not to submerge it completely.
Remove from the batter and place in the hot oil where the batter should
separate from the mould but still retain its shape as it deep fries. If the
batter sticks it may need to be eased from the mould with a wooden
toothpick. Repeat the process until all the batter is used. From: "A taste
of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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