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Sweet Potato and Pumpkin Prawn Cakes

Serve these fried cakes warm with a fish sauce.

ingredients

serves 4 - 6
200 g (7 oz) strong white bread flour
2.5 ml (4 tsp) salt
2.5 ml (1/2 tsp) dried yeast
175 ml (6 fl oz) 3/4 cup hand-hot water
1 egg, beaten
200 g (7 oz) fresh prawn tails, peeled and roughly chopped
150 g (5 oz) sweet potato, peeled and grated
225 g (8 oz) pumpkin, peeled, seeded and grated
2 spring onions, chopped
50 g (2 oz) water chestnuts, sliced and chopped
2.5 ml (1/2 tsp) chilli sauce
1 clove garlic, crushed
juice of 1/2 lime
30 - 45 ml (2 - 3 tbsp) vegetable oil
spring onions, to garnish

method

1. Sift the flour and salt into a mixing bowl and make a well in the centre. Dissolve the yeast in the water, then pour into the well. Pour in the egg and leave for a few minutes until bubbles appear. Mix to a batter.

2. Place the peeled prawns in a saucepan and cover with water. Bring to the boil and simmer for 10 - 12 minutes. Drain, refresh in cold water and drain again. Roughly chop and set the prawns aside.

3. Add the sweet potato and pumpkin to the batter, then add the spring onions, water chestnuts, chilli sauce, garlic, lime juice and prawns. Heat a little oil in a wok or frying pan. Spoon in the batter in small heaps and fry until golden. Drain and serve, garnished , with spring onions.

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