Prawn & Sweet Potato Fritters


  • 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


  1. Place the sweet potato, spring onion and coriander stalks into the mixing bowl. Chop 5 seconds/speed 5.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Serve the fritters scattered with the coriander leaves and a little extra flake salt, together with the lime cheeks and sweet chilli sauce.