| 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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