300gprawn meat, shelled and deveined (approx 170g prawn meat)
100gsweet potato, grated
3tablespoonsplain flour(note 1)
2teaspoonsgrated ginger
1small clove garlic, crushed
2teaspoonslight soy sauce
2teaspoonsszechuan peppercorns, finely ground
¼teaspoonsalt
3spring onions, roughly chopped
1handful fresh coriander leaves
1egg
2tablespoonsoil(note 1)
Lettuce leaves
Mixed herbs like Thai Basil, Coriander and Vietnamese Mint
Sweet chilli sauce to serve
For best results, always weigh ingredients where a weight is provided
Instructions
Put the first 11 ingredients (everything up to and including the egg) in a food processor and blend to combine. Make sure everything is chopped and mixed well but don’t blend it to a puree, you still want to see some chunks of prawn meat.
This is best to do in batches so you don’t overcrowd the pan. Heat some of the oil in a frypan, then drop in half-tablespoons of the mixture (I was able to fit about half of my mix in each batch in the frypan. Don’t bunch them up). Allow them to just fall off the spoon, don’t fuss with them as they look nicer and have a better texture that way. Let them cook for a couple of minutes on each side until golden.
Serve with lettuce leaves, mixed herbs and sweet chilli sauce.
Notes
I use a standard Australian 20ml tablespoon
Author: Marie Roffey
Course: appetiser, Appetizer, Snack, tapas
Cuisine: Asian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.