Prawn and sweet potato rolls

Prawn and sweet potato rolls

My Feast
Chris Chen


Quantity Ingredient
2 eggs, lightly beaten
150g plain flour, for dusting
300g dried fine breadcrumbs
vegetable oil, for deep-frying
Tomato sambal, to serve
lime halves, to serve

Savoury filling

Quantity Ingredient
1kg sweet potato, finely chopped
200ml vegetable oil
2cm ginger, finely chopped
garlic, finely chopped
1 red onion, finely diced
2 small green chillies, finely chopped
curry leaves, leaves picked
1 heaped teaspoon ground coriander
1 teaspoon red chilli powder
1 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/4 teaspoon fenugreek seeds, lightly toasted
1/2 teaspoon salt
300g prawn meat, roughly chopped

Pancake batter

Quantity Ingredient
4 eggs
450ml milk
500g cups plain flour
2 tablespoons vegetable oil, plus extra for cooking


  1. To make the savoury filling, place the sweet potato in a saucepan, cover with plenty of cold water, bring to the boil over medium heat and cook for 15 minutes or until tender. Drain, then return to the pan.
  2. Heat the oil in a saucepan over high heat, add the ginger, garlic, onion, green chilli and curry leaves and cook until the onion is softened and translucent.
  3. Add the spices and salt and cook, stirring so the spices don’t burn, until fragrant. Add the prawn meat and cook until sealed all over.
  4. Add the prawn mixture to the sweet potato and mash until well combined. Set aside.
  5. Meanwhile, to make the pancake batter, whisk the eggs and milk in a large bowl until well combined. While whisking, gradually add the flour and whisk well to ensure there are no lumps. Stir in the oil, then set the batter aside to rest.
  6. To cook the pancakes, heat a little oil in a nonstick frying pan over high heat. The pan needs to be hot, but not so hot that the pancakes burn — you don’t want too much colour on the pancakes. Once the oil is hot, spoon a ladleful, about 1/4 cup, of the batter into the pan and swirl to coat the base. Once the pancake is loose enough to come away from the pan, flip it over and cook the other side. Remove from the pan and repeat with the remaining batter.
  7. To assemble the rolls, lay a pancake on a work surface, place a small amount of the savoury filling in the centre, fold two opposite sides of the pancake over the filling and roll up like a spring roll to enclose the filling completely. Use some of the beaten egg to help the edges stick if necessary. Repeat with the remaining pancakes and filling.
  8. Place the flour, beaten egg and breadcrumbs in separate shallow bowls and line up in a row. Coat each in flour, dip in the beaten egg, shaking off any excess, then coat in the breadcrumbs and place on a tray.
  9. To cook the rolls, fill a deep-sided saucepan one-third full of oil and heat to 180°C or until a cube of bread turns golden in 15 seconds. Deep-fry the rolls, in batches, until crisp and golden all over. Remove with a slotted spoon and drain on paper towel.
  10. Serve hot or at room temperature with the tomato sambal and lime halves.
My Sri Lanka
Island Feast
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