Spicy prawn cakes, sweet potato and onion fritters
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 115 gram blo coconut cream | |
| 1 | 400 gram can chopped tomatoes; (in rich tomato | |
| ; juice) | ||
| 1 | large | Onion |
| Sunflower oil; for frying | ||
| 2 | Red chillies | |
| 2 | Garlic cloves | |
| 450 | grams | Cooked peeled tiger prawns; well drained |
| 15 | grams | Chopped mixed herbs; (basil, coriander |
| ; and chives) | ||
| 1 | Heaped tsp black mustard seeds | |
| 1 | tablespoon | Caster sugar |
| Grated rind and juice of 1 lime | ||
| 2 | larges | Egg whites |
| 150 | grams | Plain flour |
| 2 | teaspoons | Chilli powder |
| 2 | teaspoons | Medium curry powder |
| 225 | grams | Sweet potato |
| Salt and freshly ground black pepper | ||
Directions
1 Heat a small saute pan. Chop up the coconut cream block and place in a bowl. Pour over 120ml/4fl oz boiling water, stirring until dissolved. Tip the tomatoes into a sieve set over a bowl and leave to drain off excess liquid.
2 Cut two-thirds of the onion into 1cm/ ½" slices and separate into rings. Finely chop the remainder.
3 Add 1 tbsp oil to the saute pan and cook the chopped onion for 4-5 minutes until just beginning to brown.
4 Heat a frying pan. Chop up the chillies and garlic, blitz to a puree in a processor, tip out half and set aside. Add the prawns and herbs to the processor and whizz for a few seconds until just blended (don't over do it ~ you'll lose the prawns' texture).
5 Add 3 tbsp coconut cream and plenty of seasoning to the food processor and blitz again for 10 seconds. Using wet hands, shape the mixture into small patties.
6 Add a little oil to the frying pan and cook the prawn patties for 2-3 minutes on each side until lightly golden. Drain well on kitchen paper.
7 Add the reserved chilli and garlic mixture to the lightly browned onion and cook for 30 seconds, stirring.
8 Add the mustard seeds and tip in the tomatoes, sugar, lime rind and juice. Simmer for about five minutes or as long as time allows until well reduced and thickened.
9 Heat a sturdy wok with 5cm/2" oil. Place the egg whites in a bowl with the remaining 5 tbsp coconut cream and whisk until smooth. In a separate bowl, mix the flour, chilli powder, curry powder and 1 tsp each salt and pepper.
10 Cut the sweet potato into thin slices on a mandolin and then toss lightly in the seasoned flour with the onion rings.
11 Add to the egg mixture, mixing thoroughly until covered in a sticky coating. Return to the flour, rubbing some in each. Shake off any excess.
12 Add the sweet potato and onion fritters to the wok in batches and deep-fry for 2-3 minutes until lightly golden. Drain well on kitchen paper.
13 Arrange the spicy prawn cakes on a serving platter with the sweet potato and onion fritters. Spoon some of the relish into a small ramekin and place on the side. Serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.