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Name: Spicy Prawn Cakes, Sweet Potato And Onion Fritters
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: Grated rind and juice of 1; 2 Garlic; Sunflower oil; for frying; 150 g Plain flour; 2 ts Medium curry powder; 15 g Chopped mixed herbs; (basil,; ; and chives); Salt; 1 115 gram blo coconut cream; ; juice); 1 Heaped tsp black mustard; 225 g Sweet potato; 2 lg Egg whites; 1 lg Onion; 2 Red chillies; 450 g Cooked peeled tiger prawns;; 1 tb Caster sugar; 2 ts Chilli powder; 1 400 gram can chopped

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INGREDIENTS

Grated rind and juice of 1
2 Garlic
Sunflower oil; for frying
150 g Plain flour
2 ts Medium curry powder
15 g Chopped mixed herbs; (basil,
; and chives)
Salt
1 115 gram blo coconut cream
; juice)
1 Heaped tsp black mustard
225 g Sweet potato
2 lg Egg whites
1 lg Onion
2 Red chillies
450 g Cooked peeled tiger prawns;
1 tb Caster sugar
2 ts Chilli powder
1 400 gram can chopped

Servings

INSTRUCTIONS

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/ 1/2" 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 (dont over do it ~ youll 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. Recipe by: Anything You Can Cook

NOTES

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Spicy Prawn Cakes, Sweet Potato And Onion Fritters

Grated rind and juice of 1
2 Garlic
 Sunflower oil; for frying
150 g Plain flour
2 ts Medium curry powder
15 g Chopped mixed herbs; (basil,
 ; and chives)
 Salt
1 115 gram blo coconut cream
 ; juice)
1 Heaped tsp black mustard
225 g Sweet potato
2 lg Egg whites
1 lg Onion
2 Red chillies
450 g Cooked peeled tiger prawns;
1 tb Caster sugar
2 ts Chilli powder
1 400 gram can chopped

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/ 1/2" 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 (dont over do it  ~ youll 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.        Recipe by: Anything You Can Cook

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Nutrition

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Serving Size: 1 Serving (733g)
Recipe Makes: 2 servings

Calories: 550
Calories from Fat: 19 (3%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 426.4mg		15 %
Potassium 1107.5mg		29 %
Total Carbohydrate 100.7g		30 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 92g
Protein 33.4g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 550

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