serves
2-4
prep
10 minutes
cook
15 minutes
difficulty
Mid
serves
2-4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- ½ cup rice flour
- 1 cup plain flour
- 1½ cup water
- ½ tsp salt
- ½ tsp sugar
- ½ tsp turmeric powder
- 1 tsp baking powder
- 250 g grated (shredded) sweet potato, soaked in water for 10 minutes then drained
- 250 g school prawns, or smallest prawns you can find
- 1 tsp minced garlic
- 1 tsp chicken stock powder
- ½ tsp white pepper
- pinch of salt
To serve
- Iceberg lettuce leaves
- mint sprigs
- Vietnamese mint sprigs
Instructions
- Mix rice flour, flour, water, salt, sugar, turmeric and baking powder well to form a batter.
- Squeeze the sweet potato to remove excess moisture, than place sweet potato in the batter and coat well.
- Prep the prawns by cleaning up legs and head with scissors
- In a small bowl, mix prawns with garlic, chicken stock powder, pepper and salt.
- Fill a pot up with oil to deep fry and bring to 180°C.
- Dip a slotted metal spoon or small ladle in the oil briefly (coating the spoon helps prevent the fritters from sticking). Fill the spoon with a think layer of the sweet potato batter. Dip a prawn in the batter in the bowl, then place on top of the sweet potato in the spoon.
- Place the spoon in the oil and fry briefly, then lift above the oil. Use a dessertspoon to gently fry the fritter off, into the oil. Deep fry for 3-5 minutes until golden brown. Repeat, in batches, with remaining batter and prawns.
- Serve with dressing, lettuce and herbs.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
