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    Sweet Potato and Prawn Fritters

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    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.

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    Drinks recommendation

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


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