| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables, Seafood | Wendy, Taylor | 1 | servings | |
INGREDIENTS
| 250 | g | Sweet potato; (peeled) |
| 1/2 | c | Self-rising flour |
| 1/2 | c | Rice flour |
| 1 | ts | Sugar |
| 1 | pn | Salt |
| 1 | c | Thick coconut milk |
| Vegetable oil | ||
| Finely chopped red chilli | ||
| 1 | Clove garlic – chopped finely | |
| 1 | ts | Sugar |
| 1 | tb | Rice vinegar |
| 2 | tb | Water |
| 3 | tb | Fish sauce |
INSTRUCTIONS
DIPPING SAUCE Grate sweet potato and squeeze out excess moisture. Mix flour, sugar and salt. Stir in sweet potato. Heat oil, and spoonful of mixture for a couple of minutes each side, then drain , and serve with dipping sauce. Why not try adding chicken pieces, green prawns serving with drinks. Dipping Sauce: Pound chilli and garlic to a paste, and add rest of the ingredients. Converted by MC_Buster. Per serving: 837 Calories (kcal); 9g Total Fat; (9% calories from fat); 14g Protein; 174g Carbohydrate; 7mg Cholesterol; 953mg Sodium Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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