Kokis

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1. 1Step 1: In a bowl add salt to the flour and mix well. Then add the egg and coconut milk into the flour and whisk until no lumps remain. The consistency should be similar to a thin pancake batter. Cover the bowl and keep it aside.
2. 2Step 2: Heat the oil in a large frying pan on medium heat. When the oil is hot place the Kokis mould in the oil for about a minute.
3. 3Step 3: Carefully dip the mould in the batter, making sure that the mould is well covered on all sides, but not the top.
4. 4Step 4: Place the now batter covered mould in the hot oil and hold in place for about 30 seconds. At this point, slip the kokis out of the mould, shaking slightly if needed, to loosen. Use a cocktail stick or skewer to prise the kokis away if it needs extra help. Fry until the kokis is golden and evenly coloured.
5. 5Step 5: Pull out of the oil and drain well before serving. Will keep in an air tight container for a few days.
6. 6Step 6: To make the chilli kokis mix the batter with all the spices and half the cayenne. Make as above and sprinkle with the remaining cayenne before serving.