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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (733g)|
|Recipe Makes: 2 servings|
|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.
Calories per serving: 550
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!