Name: Vietnamese kumara and prawn fritters
Cook time: 15 min
Total time: 15 min
Ingredients: 2 cup peeled and grated kumara; 2 spring onions, finely chopped; 2 teaspoon grated fresh ginger; 1 stalk lemongrass, very finely chopped, or 1 teaspoon finely grated lemon zest; 1 red chilli, finely chopped; 1/2 cup rice flour; 1/2 cup self-raising flour; 1 teaspoon salt; freshly ground black pepper; 1 cup coconut cream; 1 egg, lightly beaten; oil for frying; 20 small whole peeled prawns (approx); chopped coriander to garnish (optional)

This recipe first appeared in Food magazine.

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Ingredients

2 cup peeled and grated kumara

2 spring onions, finely chopped

2 teaspoon grated fresh ginger

1 stalk lemongrass, very finely chopped, or 1 teaspoon finely grated lemon zest

1 red chilli, finely chopped

1/2 cup rice flour

1/2 cup self-raising flour

1 teaspoon salt

freshly ground black pepper

1 cup coconut cream

1 egg, lightly beaten

oil for frying

20 small whole peeled prawns (approx)

chopped coriander to garnish (optional)

Method

1.Combine the kumara, spring onions, ginger, lemongrass or zest and chilli in a bowl. Mix to combine.

2.Place the rice flour, self-raising flour, salt, pepper, coconut cream and egg in the bowl of a food processor. Process until the mixture is smooth. Add to the kumara mixture and stir to combine.

3.Heat 0.5cm of oil in a frying pan over a medium heat. Scoop up spoonfuls of the batter and use another spoon to push it into the oil. Place a prawn on each fritter as it cooks. Cook each fritter for 2 minutes on each side, or until golden brown. Drain the fritters on paper towels.

4.Repeat with the remaining mixture and prawns. Serve immediately with a dipping sauce. Garnish with the chopped coriander, if desired.