Prawn & Sweet Potato Fritters

Prawn and Sweet Potato Fritters

Serves 4

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• 1/2 cup almond flour

• 1/2 cup self-raising flour

• 1/2 tsp turmeric

• 3/4 - 1 cup coconut milk

• 1 small sweet potato, grated

• 400g raw prawns, peeled and chopped

• 1/2 cup frozen peas

• 1 cup fresh coriander, chopped

• 2 kaffir lime leaves, stalk removed and finely chopped, or zest of one lime

• Salt and pepper

• Oil for frying

Dipping sauce

• 1 fresh red chilli or 1/4 tsp dried chilli

• 1 clove of garlic, finely chopped

• 1 Tbsp sugar

• 2 Tbsp rice vinegar

• 1/4 cup water

• 2 Tbsp fish sauce

• 1 Tbsp grated carrot


1) Place all the sauce ingredients except the carrot into a small pot and heat until the sugar has dissolved. Set aside. Once cooled, add the carrot and mix.

2) Place the flours, turmeric and coconut milk in a bowl and whisk into a thick batter.

3) Place the sweet potato in a clean towel and squeeze out as much liquid as possible. Add to the batter along with the prawns, peas, coriander and kaffir lime or lime and mix to combine. Add more coconut milk if it’s too thick for your liking.

4) In a large frying pan add 3-4 Tbsp oil and heat until smoking hot. Drop a heaped tablespoon of batter into the hot oil and cook until golden on both sides. Repeat until all the mixture is used up. Keep the fritters in a warm oven.

5) Serve the fritters and dipping sauce as an appetiser with friends and ENJOY!

November 2022 - Bea Bagnall
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited

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