Thai prawn, sweet potato and coconut fritters

Name: Thai prawn, sweet potato and coconut fritters
Total time: 35 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 (about 275g) sweet potato peeled and coarsely grated; 225g raw king prawns finely chopped; small bunch, chopped coriander plus more to serve; 4 lime leaves central rib removed and very finely chopped; 25g ginger peeled and finely grated; 1 bird’s eye chilli finely chopped; 250ml half-fat coconut milk; 50g coconut flour; 2 eggs; 1 tbsp fish sauce; groundnut or vegetable oil; 1 tbsp caster sugar; 1 lime juiced; 1 tbsp fish sauce; 1-2 bird’s-eye chillies finely chopped; 1 clove garlic crushed

Published: February 25, 2017 at 11:00 AM

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Serves 4

Easy

Total time: 35 mins

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These thai prawn, sweet potato and coconut fritters are really delicious and look impressive on the plate. Entertain your friends with a big batch of these appetising snacks and serve with our homemade dipping sauce

Gluten free

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Alternatives

Complete the dish

*This recipe is gluten-free according to industry standards

Try these Thai prawn and sweet potato fritters, then check out our cod fritters, leek fritters and courgette fritters.

These are better cooked over a medium-low heat, if you fry too hot they tend to catch on the outside and because they’re quite delicate, don’t try to turn them over before they’ve crisped up perfectly on one side.

Ingredients

Nutrition

1 (about 275g) sweet potato

peeled and coarsely grated
225g raw king prawns

finely chopped
small bunch, chopped coriander

plus more to serve
4 lime leaves

central rib removed and very finely chopped
25g ginger

peeled and finely grated
1 bird’s eye chilli

finely 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 lime

juiced
1 tbsp fish sauce
1-2 bird’s-eye chillies

finely chopped
1 clove garlic

crushed

Nutrition: per serving

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.

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