Hippo Bites: Sweet Potato Fritters With Prawn-Coconut Filling

• Sweet Potato Dough
• 2 c Japanese sweet potatoes (purple fleshed with yellow meat)
• 1/2 c all purpose flour
• 1/2 tsp salt
• Prawn-Coconut Filling
• 3 tbsp dried shrimp, rehydrated
• 2 shallots, sliced
• 2 cloves garlic, chopped
• 1-inch slice ginger, chopped
• 1 tsp tumeric powder
• 1 stalk lemongrass, chopped
• 10 raw shrimp, chopped
• 1/3 c coconut flakes
• 1/2 tsp salt
• oil for frying

1. Cook, peel, and mash sweet potatoes, then set aside to cool.
2. Blend dried shrimp, shallots, garlic, ginger, tumeric and lemongrass into a paste, or grind using a mortar and pestle to achieve a paste-like texture.
3. Sautee spice mixture in a pan until brown around the edges and fragrant.
4. Mix in shrimp, then remove from heat once shrimp turn pink and add coconut and salt. Set aside to cool.
5. Combine cooled sweet potatoes with flour and salt to form a firm dough. Shape dough into ping pong balls, making a bowl shape in the middle with your thumb.
6. Fill each ball with (at least) one heaped teaspoon of filling and seal, then press into a slightly flattened ball.
7. Heat about an inch of oil to 375+ degrees in a large saucepan and fry until golden brown on each side. Drain on paper towels and serve.

dough, japanese sweet potatoes, flour, salt, shrimp, shallots, garlic, ginger, tumeric powder, stalk lemongrass, shrimp, coconut flakes, salt, oil

Taken from food52.com/recipes/13857-hippo-bites-sweet-potato-fritters-with-prawn-coconut-filling (may not work)