Sunday, 19 August 2012

Prawn and Sweet Potato Fritters ('Ukoy')

We had a sad sweet potato hanging around in the cupboard that I wanted to use up. This recipe turned out to be a stunningly inefficient way to do that, but made totally delicious and great finger food. You could eat them as a starters, but we just made 25 or so and chowed down while watching a movie :)


  • 250ml boiling water
  • 250g raw small prawns
  • 150g plain flour
  • 80g ground rice
  • 30g cornflour
  • 2 eggs
  • black pepper
  • 125g peeled and grated sweet potato
  • 115g bean sprouts
  • 4 spring onions, finely sliced
  • 1 small garlic clove
  • 1/2 tsp salt
  • 2 tbsp mild vinegar

Cook the prawns in the boiling water (in a saucepan, presumably) for 3-4 minutes, until pink and just cooked. Drain, reserving the prawn stock and leaving both prawns and stock to cool for ten minutes or so. Pluck the heads off, and if the shells are tough (i.e. if you couldn't find really small prawns), shell them completely.

Put the flours and ground rice into a bowl and whisk in the eggs and the cooled prawn liquid; season well with black pepper and salt. Add the grated sweet potato, bean sprouts and spring onions, and fold gently to combine. Drop 1 to 1 1/2 tbsp of batter into a frying pan of hot oil, and top with 2-3 prawns, pushing into the batter and then flattening with a spatula. Fry gently so the sweet potato has time to cook through, about 2-3 minutes each side. Stack on a plate with kitchen paper.

Crush the garlic and combine with the salt and vinegar to form a dipping sauce. The fritters also work well with sweet chilli sauce.

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