Firi Firi with Coconut Caramel Dipping Sauce

Step 1: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

Step 2: Gradually add water to the dry ingredients, whisking continuously, until you have a smooth and thick batter. The consistency should be similar to pancake batter.

Step 3: Heat vegetable oil in a deep frying pan or pot over medium heat. Make sure there is enough oil to fully submerge the firi firi.

Step 4: Once the oil is hot, take a tablespoonful of the batter and drop it gently into the oil. Repeat with more batter, frying several firi firi at a time. Be careful not to overcrowd the pan.

Step 5: Fry the firi firi until golden brown on all sides, turning them occasionally with a slotted spoon or tongs. This should take about 2-3 minutes per batch.

Step 6: Remove the fried firi firi from the oil and transfer them to a paper towel-lined plate to drain any excess oil.

Step 7: For the Coconut Caramel Dipping Sauce, in a saucepan, combine the granulated sugar and water. Place the saucepan over medium heat and stir until the sugar has dissolved.

Step 8: Allow the mixture to come to a boil without stirring. Let it boil for about 5-7 minutes or until the syrup turns a golden amber color.

Step 9: Carefully pour the coconut milk into the caramelized sugar. Be cautious as the mixture may bubble up. Stir well to combine.

Step 10: Reduce the heat to low and simmer the mixture for about 15-20 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

Step 11: Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.

Step 12: Allow the coconut caramel sauce to cool slightly before serving. It will continue to thicken as it cools.

Step 13: Serve the firi firi warm with the coconut caramel dipping sauce on the side.