Recipes

Endeavour prawn and sweet potato flat cakes (Serves 6-8 as an entrée)

Ingredients:

600 g green endeavour prawn meat, coarsely chopped

400 g plain flour

1 teaspoon baking powder

1 tablespoon sugar

1 teaspoon turmeric

1 teaspoon freshly ground coriander

1 teaspoon freshly ground black pepper

salt to taste

2 cloves garlic, finely chopped

800 g orange sweet potato (kumera), peeled and cut in fine julienne

200 g carrot, cut as for potato

peanut, olive or macadamia oil for frying

8 green endeavour prawns, unshelled

Dipping sauce

2 Birds Eye chillies, thinly sliced

¹/₄ cup rice vinegar

1 cup lime juice

1 tablespoon Vietnamese fish sauce

1 tablespoon sugar

Method

Sift dry ingredients into a large bowl. Mix in garlic, make a well in the centre and whisk in about 1¹/₂ cups water, to make a thick batter. Add prawn meat, sweet potato and carrot and mix well.

Heat 12 mL of oil in a heavy-based frying pan until hot but not smoking. Place a spoonful of mixture in the oil, press an unpeeled prawn into centre and flatten cake with the back of a fork. Repeat with remaining mixture and cook until golden (about 2 minutes). Remove with a slotted spoon and drain on paper towels.

Serve whole or sliced with dipping sauce.

Dipping sauce

Combine ingredients, adjusting sugar to taste.