Thai Prawn Fritters - superfood 2017

Thai prawn, sweet potato and coconut fritters

  • serves 4
  • Easy

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


*This recipe is gluten-free according to industry standards

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.



  • sweet potato 1 (about 275g), peeled and coarsely grated
  • raw king prawns 225g, finely chopped
  • coriander small bunch, chopped, plus more to serve
  • lime leaves 4, central rib removed and very finely chopped
  • ginger 25g, peeled and finely grated
  • bird’s eye chilli 1, finely chopped
  • half-fat coconut milk 250ml
  • coconut flour 50g
  • eggs 2
  • fish sauce 1 tbsp
  • groundnut or vegetable oil


  • caster sugar 1 tbsp
  • lime 1, juiced
  • fish sauce 1 tbsp
  • bird’s-eye chillies 1-2, finely chopped
  • garlic 1 clove, crushed


  • 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.

Nutritional Information

  • Kcals 358
  • Fat 15.2g
  • Saturates 7g
  • Carbs 32.9g
  • Sugars 16.4g
  • Fibre 8.2g
  • Protein 18.3g
  • Salt 2g