Sweet Potato Fritters with prawns
An addictive crispy snack
Ingredients
- 500 g sweet potato cut into strips (julienned)
- 100 g tempura flour
- 100 g rice flour
- 10 g softened butter
- 1 tsp sesame oil
- ½ tsp pepper
- 1 Tbsp concentrated chicken stock
- chopped spring onions
- chopped parsley cilantro
Marinade for prawns:
- 300 g small to medium prawns deveined
- 1 Tbsp soya sauce
- 1 Tbsp rice wine
- 1 tsp pepper
- 200 ml water approx
Instructions
- Remove sweet potato skin, wash and cut into thin strips (julienned)
- Marinade deveined prawns with soya sauce, pepper and rice wine.
- Add tempura flour, rice flour and softened butter to a bowl.
- Add chopped parsley (cilantro), spring onions and pepper.
- Add concentrated chicken stock and sesame oil.
- Gradually add water and mix all ingredients thoroughly.
- Add marinated prawns and mix with batter.
- Add cut strips of sweet potato and mix everything thoroughly.
- Scoop out batter-coated yam strips with a prawn.
- Carefully slide it into a pan of hot oil and fry for a few minutes.
- Remove from the pan for a short while. Allow oil to heat up and put it back to double fry till golden brown.
- Place on paper towels to drain off excess oil.
- Serve immediately to enjoy a crispy snack.
- Dip in your favourite chilli sauce.