Sweet potato and prawn fritters

So finally here it is, my last day in Mauritius! Mixed feelings about leaving, sad to say good bye to everyone here and leaving this beautiful island, but also pretty excited to go back to everything that awaits in Manchester. I promised to cook a special dinner for my mum and a couple of  her friends before I left. Dinner set for Saturday evening, I foolishly went out Friday for a friend's birthday and ended up with the worse hangover over- after a lot of cellfood and panadols I luckily managed to pull through! The menu was set as follows:

1. Caramelized honey and sesame chicken Vietnamese spring rolls

2. Vietnamese sweet potato and prawn fritters

3. Oriental squid salad

4. Goji berry and dried scallop 'youth' soup

5. Garlic king prawns with fragrant rice

6. Adzuki bean and tapioca dessert

7. White chocolate mousse with raspberries & deep fried pistachio coated vanilla ice cream

8. Orange flavoured shortbreads with rustic chocolates

Most of the recipes are already on my blog but I thought that I would share the sweet potato & prawn fritter recipe because it is just so delicious, although this is not really a healthy dish as it is deep fried, I do believe that a little indulgence is good for the soul! These are traditionally served with large lettuce leaves and are wrapped around the fritter before eating them.

SWEET POTATO AND PRAWN FRITTER
Makes about 20 large fritters

• 75 g plain flour 
• 50 g rice flour
• 2 spring onion finely chopped
• 2 tsp white sugar
• 0.5 tsp baking powder
• 300 g peeled prawns, cut into chunks
• 200 g sweet potato, grated
• 200-250 ml water
• seasoning: salt & pepper

1. Combine the flours, baking powder, chopped spring onion, sugar and seasoning together.Slowly stir in the water, enough to make a pancake like batter and let this sit for about 10 minutes.
2. Fold through the prawns and sweet potato, Once the frying oil is hot (about 180 degrees Celsius), spoon in about a tablespoon of the batter at a time and deep fry for about 2 minutes turning them around a few times, until golden brown.
3. Serve warm with any dipping sauce of your choice. 

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