What you'll need: ½ cucumber, diced 500g sweet potatoes, peeled and cut into chunks 1 small red onion, finely diced Small bunch of coriander, chopped Juice of 2 limes 5 tsp soy sauce 3 spring onions, finely chopped 2 red chillies, deseeded and finely chopped 300g shelled cooked king prawns, roughly
What you'll need:
- ½ cucumber, diced
- 500g sweet potatoes, peeled and cut into chunks
- 1 small red onion, finely diced
- Small bunch of coriander, chopped
- Juice of 2 limes
- 5 tsp soy sauce
- 3 spring onions, finely chopped
- 2 red chillies, deseeded and finely chopped
- 300g shelled cooked king prawns, roughly chopped
- 3 tbsp vegetable oil
- 50g plain flour
Time: 30 minutes
First of all, get a pan of salted water on the boil. Simmer your sweet potato chunks for around 15 minutes, or until reasonably tender. In the meantime, mix up your salsa by bringing together the onion, cucumber, 2 tbsp of the soy sauce, coriander and lime juice in a bowl. Drain the potatoes, and mash with a fork.
Stir into the mashed sweet potato the prawns, chillies, flour, spring onions and remaining soy sauce. You want a mixture which is soft but not runny (you can chill for 20 minutes if you feel it needs firming up). Heat the oil in a non-stick pan, and drop sizeable dollops of the mixture into the hot oil. Push down with the back of a spoon, and fry on each side for 4 minutes until golden and crisp. Serve with your salsa.
Crack open a bottle of the Tellurian 'Blanc' 2017 while devouring this dish for a winning match!
There you have it -- an easy recipe for Prawn and Sweet Potato Cakes!
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