(Serves 6-8 as an entrée)

Ingredients:
600 g green endeavour prawn meat, coarsely chopped
400 g plain flour
1 teaspoon baking powder
1 tablespoon sugar
1 teaspoon turmeric
1 teaspoon freshly ground coriander
1 teaspoon freshly ground black pepper
salt to taste
2 cloves garlic, finely chopped
800 g orange sweet potato (kumera), peeled and cut in fine julienne
200 g carrot, cut as for potato
peanut, olive or macadamia oil for frying
8 green endeavour prawns, unshelled

Dipping sauce
2 Birds Eye chillies, thinly sliced
1/4 cup rice vinegar
1 cup lime juice
1 tablespoon Vietnamese fish sauce
1 tablespoon sugar

Combine ingredients, adjusting sugar to taste.

Method
Sift dry ingredients into a large bowl. Mix in garlic, make a well in the centre and whisk in about 11/2 cups water, to make a thick batter. Add prawn meat, sweet potato and carrot and mix well.
Heat 12 mL of oil in a heavy-based frying pan until hot but not smoking. Place a spoonful of mixture in the oil, press an unpeeled prawn into centre and flatten cake with the back of a fork. Repeat with remaining mixture and cook until golden (about 2 minutes). Remove with a slotted spoon and drain on paper towels.

Serve whole or sliced with dipping sauce.

Source: Australian Seafood Users Manual