Name: Spicy Prawn Cakes, Sweet Potato And Onion Fritters
Ingredients: 1 115 gram blo coconut cream; 1 400 gram can chopped tomatoes; (in rich tomato; ; juice); 1 lg Onion; Sunflower oil; for frying; 2 Red chillies; 2 Garlic cloves; 450 g Cooked peeled tiger prawns; well drained; 15 g Chopped mixed herbs; (basil, coriander; ; and chives); 1 Heaped tsp black mustard seeds; 1 tb Caster sugar; Grated rind and juice of 1 lime; 2 lg Egg whites; 150 g Plain flour; 2 ts Chilli powder; 2 ts Medium curry powder; 225 g Sweet potato; Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Anything, You, Can, Cook	2	servings

INGREDIENTS

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

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 (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.

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