Recipe Directions

  1. Mix together yoghurt, sweet chili sauce and lime juice, spoon into dipping bowl and put aside for serving.

  2. Heat oil in a deep fryer or frypan for shallow frying.

  3. In a small food processor blitz together chili, garlic, coriander, spring onion, fish sauce and lime juice until it forms a paste.

  4. Add prawn meat and blitz, but keep chunky.

  5. In a large bowl mix together grated sweet potato, prawn mixture, egg, sugar, flour, salt and pepper and mix until well combined.

  6. 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

Extra lime



P: + 61 7 3361 5555



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©2020 Carter & Spencer Pty Ltd.