1 115 gram blo coconut cream
1 400 gram can chopped
-tomatoes; (in rich tomato
; juice)
1 lg Onion
Sunflower oil; for frying
2 Red chillies
2 Garlic cloves
450 g Cooked peeled tiger prawns;
-well drained
15 g Chopped mixed herbs; (basil,
-coriander
; and chives)
1 Heaped tsp black mustard
-seeds
1 tb Caster sugar
Grated rind and juice of 1
-lime
2 lg Egg whites
150 g Plain flour
2 ts Chilli powder
2 ts Medium curry powder
225 g Sweet potato
Salt and freshly ground
-black pepper
1 Heat a small saute pan. Chop up the coconut cream block and place in a
bowl. Pour over 120ml/4fl oz boiling water, stirring until dissolved. Tip
the tomatoes into a sieve set over a bowl and leave to drain off excess
liquid.
2 Cut two-thirds of the onion into 1cm/ 1/2″ slices and separate into
rings. Finely chop the remainder.
3 Add 1 tbsp oil to the saute pan and cook the chopped onion for 4-5
minutes until just beginning to brown.
4 Heat a frying pan. Chop up the chillies and garlic, blitz to a puree in a
processor, tip out half and set aside. Add the prawns and herbs to the
processor and whizz for a few seconds until just blended (don’t over do it
~ you’ll lose the prawns’ texture).
5 Add 3 tbsp coconut cream and plenty of seasoning to the food processor
and blitz again for 10 seconds. Using wet hands, shape the mixture into
small patties.
6 Add a little oil to the frying pan and cook the prawn patties for 2-3
minutes on each side until lightly golden. Drain well on kitchen paper.
7 Add the reserved chilli and garlic mixture to the lightly browned onion
and cook for 30 seconds, stirring.
8 Add the mustard seeds and tip in the tomatoes, sugar, lime rind and
juice. Simmer for about five minutes or as long as time allows until well
reduced and thickened.
9 Heat a sturdy wok with 5cm/2″ oil. Place the egg whites in a bowl with
the remaining 5 tbsp coconut cream and whisk until smooth. In a separate
bowl, mix the flour, chilli powder, curry powder and 1 tsp each salt and
pepper.
10 Cut the sweet potato into thin slices on a mandolin and then toss
lightly in the seasoned flour with the onion rings.
11 Add to the egg mixture, mixing thoroughly until covered in a sticky
coating. Return to the flour, rubbing some in each. Shake off any excess.
12 Add the sweet potato and onion fritters to the wok in batches and
deep-fry for 2-3 minutes until lightly golden. Drain well on kitchen paper.
13 Arrange the spicy prawn cakes on a serving platter with the sweet potato
and onion fritters. Spoon some of the relish into a small ramekin and place
on the side. Serve at once.
Yields
2 servings