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
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.
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.
3. In a large bowl mix together grated sweet potato, prawn mixture, egg, sugar, flour, salt and pepper and mix until well combined.
4. Using a large spoon, spoon mixture into medium temperature oil, and cook until golden brown.
To serve: dish up with pre-prepared sauce.