Place oatmeal, milk,
Add remaining butter to pan over a high heat. When it begins to turn nut-brown, add livers and onion and fry until golden, about 30 seconds. Turn over quickly, add tamarind, star anise and water and bring to the boil. Simmer until cooking liquid is reduced to a thin syrup, add soy sauce and coriander and turn off heat.
To serve, place a fritter on each plate, spoon the livers on top and then the sauce.
© 2003 Peter Gordon. All rights reserved.