Ingredients
Scale
- 200g sweet potato, peeled and roughly chopped
- 2 large spring onions, pale section, cut into short lengths
- 1 bunch coriander, washed and separated into leaves and stalks; tear stalks into lengths and set leaves aside
- 300g green (raw) prawns, no shells or tails, digestive tract removed
- 100g plain flour
- 1 pinch baking powder
- 150g water
- 1
pinch flake salt, to taste - 1 pinch ground white pepper, to taste
- 2 cups vegetable oil for cooking
- 2 limes, sliced into 4 cheeks
- sweet and sour sauce, to serve
Instructions
- Place the sweet potato, spring onion and coriander stalks into the mixing bowl. Chop 5 seconds/speed 5.
- Add the prawns and pulse 2 seconds/turbo. There should be clearly visible pieces of prawn throughout the mixture, neither large nor small. Check. If too chunky pulse for another 1 second/turbo.
- Add the flour, baking powder, water, salt and pepper. Stir 20 seconds/reverse/speed 1. Allow the mixture to stand for 10 minutes before cooking.
- Heat vegetable oil, approximately 2 centimetres deep in a wide, shallow pan. When the oil gives off a slight vapour, carefully ease dessertspoons of the mixture into the hot oil, leaving plenty of room between each one. (See tip below.)
- Cook on one side then the other until crisp and nicely browned. Remove with a slotted spoon and rest on paper towel. You may have to fry the mixture in batches depending on the size of your pan, keeping the cooked ones warm in a low oven as you do so.
- Serve the fritters scattered with the coriander leaves and a little extra flake salt, together with the lime cheeks and sweet chilli sauce.
- Prep Time: 15 mins
- Cook Time: 15 mins
