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*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

  • 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

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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