SWEET POTATO, PUMPKIN, AND PRAWN CAKES

This unusual Asian combination makes a delicious dish which needs only a fish sauce or soy sauce to dip into. Serve with noodles or fried rice for a lovely light meal.

SERVES FOUR
INGREDIENTS
  • 200 g / 7 oz / 1⅔ cups strong white bread flour
  • 2.5 ml / ½ salt
  • 2.5 ml / ½ dried yeast
  • 175 ml / 6 fl oz / ¾ cup warm water
  • 1 egg, beaten
  • 200 g / 7 oz raw prawns (shrimp)
  • 225 g / 8 oz pumpkin, peeled, seeded, and grated
  • 150 g / 5 oz sweet potato, grated
  • 2 spring onions (scallions), chopped
  • 50 g / 5 oz water chestnut, chopped
  • 2.5 ml / ½ tsp chilli sauce
  • 1 garlic clove, crushed
  • juice of ½ lime
  • vegetable oil, for deep-frying
  • lime wedges, to serve
  1. Sift together the flour and salt into a large bowl and make a well in the centre. In a separate container dissolve the yeast in the water until creamy, then pour into the centre of the flour and salt mixture. Pour in the egg and set aside for a few minutes until bubbles appear. Mix to form a smooth batter.
  2. Peel the prawns, if necessary, then place in a pan with just enough water to cover. Bring to the boil, then reduce the heat and simmer for about 10 minutes. Drain, rinse in cold water, and drain again well. Coarsely chop the prawns, then place in a bowl along with the pumpkin and sweet potato.
  3. Add the spring onions, water chestnuts, chilli sauce, garlic, and lime juice, and mix well. Fold into the batter mixture carefully until evenly mixed.
  4. Heat a 1 cm / ½ in layer of oil in a large frying pan until really hot. Spoon in the batter in heaps, leaving space between each one, and cook until golden on both sides. Drain on kitchen paper and serve with the lime wedges.
Sweet Potato, Pumpkin, And Prawn Cakes