Gluten Free · Main Meals · Recipes · Starters

Asian Sweet Potato Cakes with Prawns


Asian Sweet Potato Cakes with Prawns

This is an excellent dish to serve discerning dinner guests. The flavours are bold, but not over powering, the dish is simple, but looks complex… Perfect really!

Equipment required

1 baking tray
1 medium mixing bowl
1 medium non stick fry pan

Shopping list for 2 people as a starter or light main

200g of raw peeled prawns
2 whole medium sweet potatoes
2 teaspoons gluten free self raising flour
1 small egg
1 small red onion or 2 shallots
1 green chilli
1 small bunch of fresh coriander, extra to garnish
1 kaffir lime leaf
2 splashes of ketchap manis (sweet soy)
Juice of 1/2 lime, lime wedge to garnish
Pinch of salt
Vege oil

Method to the madness

Pre heat the oven to 200C

Prick the sweet potatoes all over and bake for about 1hr, until the flesh is soft

Let the sweet potato cool so you can handle it, scoop out the flesh into the mixing bowl

Finely dice half the green chilli, lime leaf and onion, roughly chop half the fresh coriander, add to the bowl

Mix in the flour, egg, a splash of ketchap manis and a good pinch of salt

Mix together until combined

Heat the fry pan to a medium- high heat with a small amount of vege oil, once hot, drop batches of the mixture in, you can chose the size of the cakes

Cook the cakes for 2-3 mins on each side until they are golden and cooked through

While the cakes are cooking dice the remaining chilli and chop the coriander

Devein the prawns and dress on the chopping board with a good dash of ketchap manis, juice of half a lime, pinch of salt

Once the cakes have all been cooked leave them to drain on kitchen towel

Turn the fry pan heat to full, once it’s very hot add the prawns, chilli and coriander, stirfry until the prawns turn pink

Serve the cakes topped with the prawns a lime wedge and some fresh coriander. ENJOY!


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