Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Sweet Potato and Prawn Fritters

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sweet Potato and Prawn Fritters

    Perfect with Nuoc Mam dipping sauce

    • Preparation time: 25 minutes
    • Cooking time: 15 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 12


    • 150ml groundnut oil
    • 100g fine rice
    • 1 Waitrose romaine heart, leaves
    • 15g coriander leaves
    • ½ cucumber, sliced
    • 4 salad onions, trimmed
    • 18 raw prawns, peeled, tails left on
    • 75g Doves Farm rice flour
    • 75g plain flour
    • 1 tsp baking powder
    • ½ tsp turmeric
    • 1½ tsp caster sugar
    • 2 tsp finely grated ginger
    • 250g sweet potatoes, peeled and sliced into fat matchsticks
    • for the NUOC MAM DIPPING SAUCE mix together:
    • 3 tbs caster sugar with 4 tbs each water, fish sauce and rice wine vinegar, a finely chopped red chilli and 2 tsp finely chopped ginger


    1. Finely shred 1 salad onion and slice the rest; set aside. Take 6 prawns, remove the tails and chop the bodies.
    2. Mix the flours, baking powder, turmeric and sugar in a bowl and gradually stir in about 200ml cool water to make a thick batter. Add the sliced salad onion, chopped prawns, ginger and sweet potato; mix well.
    3. Heat the oil in a large frying pan on a medium heat. Using a soup spoon, scoop out some of the mixture and stick a whole prawn on top. Use another spoon to help slide this carefully into the oil, prawn-side up – this can be a bit fi ddly. Fry for 2 minutes on each side until lightly golden. Drain on kitchen paper. Repeat.
    4. Put a few noodles, a hot fritter and a little shredded salad onion in a lettuce leaf, with some herb leaves and cucumber. Serve the dipping sauce on the side.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    A light, refreshing rosé is the perfect balanced choice here. Tagus Creek Shiraz/Touriga Nacional Rosé 2009 Ribatejo, Portugal. Bin 09511


    Average user rating

    0 stars