Thai prawn, sweet potato and coconut fritters
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 (about 275g) sweet potatopeeled and coarsely grated
- 225g raw king prawnsfinely chopped
- small bunch, chopped corianderplus more to serve
- 4 lime leavescentral rib removed and very finely chopped
- 25g gingerpeeled and finely grated
- 1 bird’s eye chillifinely chopped
- 250ml half-fat coconut milk
- 50g coconut flour
- 2 eggs
- 1 tbsp fish sauce
- groundnut or vegetable oil
DIPPING SAUCE
- 1 tbsp caster sugar
- 1 limejuiced
- 1 tbsp fish sauce
- 1-2 bird’s-eye chilliesfinely chopped
- 1 clove garliccrushed
Nutrition:
- kcal358
- fat15.2g
- saturates7g
- carbs32.9g
- sugars16.4g
- fibre8.2g
- protein18.3g
- salt2g
Method
step 1
Mix together the sweet potato, prawns, coriander, lime leaves, ginger and chilli. Add the coconut milk, coconut flour, eggs and fish sauce, along with a generous grind of salt and pepper and mix well to combine. Leave to rest for 10 minutes while you make the dipping sauce.
step 2
For the sauce, put the sugar in a small heatproof bowl and pour over 2 tbsp of boiling water, stirring until it’s dissolved. Add the lime juice, fish sauce, chilli and garlic. Taste – it should have a pleasing balance of salty, sweet, and sour, so add a little more sugar or fish sauce to adjust, if you like.
step 3
Heat 2 tbsp of oil in a large non-stick frying pan over a medium-low heat and once hot, add dessert spoonfuls of mixture, well spaced out, and allow to cook for about 3-4 minutes until crisp. Use a palette knife to carefully turn over to cook on the other side. Transfer to a plate and keep warm in a low oven while you cook the rest. Scatter over more coriander and serve with the dipping sauce.
