Mix together yoghurt, sweet chili sauce and lime juice, spoon into dipping bowl and put aside for serving.
Heat oil in a deep fryer or frypan for shallow frying.
In a small food processor blitz together chili, garlic, coriander, spring onion, fish sauce and lime juice until it forms a paste.
Add prawn meat and blitz, but keep chunky.
In a large bowl mix together grated sweet potato, prawn mixture, egg, sugar, flour, salt and pepper and mix until well combined.
Using a large spoon, spoon mixture into medium temperature oil, and cook until golden brown.
To serve: dish up with pre-prepared sauce.
300g sweet potato, grated
Salt and pepper
Canola oil for frying (deep or shallow fry)
1 medium free range egg
2 spring onion shoots, sliced
1 chili, sliced
150g green tiger prawn meat
1 garlic clove
1/4 cup chopped coriander
1 tablespoon lime juice
1/2 tablespoon fish sauce
1 teaspoon brown sugar
3 tablespoons flour of choice (plain, rice, tapioca)
100g Greek yoghurt
30ml sweet chili sauce