Fry

Hippo Bites: Sweet Potato Fritters with Prawn-Coconut Filling

by:
August 10, 2011
4
1 Ratings
Hippo Bites: Sweet Potato Fritters with Prawn-Coconut Filling
  • Serves 4
Author Notes

These traditionally Malaysian delights are called "cucur badak" which literally translates to "hippopotamus fritters". They're sweet on the outside, but bursting with savory flavor on the inside (you can see pictures of the filling here: http://thefreshbakedfreak.blogspot.com/2011/08/dinner-in-malaysia-hippopotamus.html ) Not only is each fritter huge, hence the name, but deep fried... what more could you look for in a fair food? —Rachelrum

What You'll Need
Ingredients
  • 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
Directions
  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.
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2 Reviews

Rachelrum
Rachelrum August 11, 2011
Thank you! The reason Japanese sweet potatoes are required for this recipe is because they're much starchier, less moist, and less fibrous than a regular sweet potato, which makes for an easy forming dough. However, if you lowered the regular sweet potato content and up the flour content significantly, it will still form a workable dough, it just won't have as much flavor so you may want to sweeten it or add your own twist. Hope that helps!
 
boulangere
boulangere August 10, 2011
OK, so assuming some of us (like me) don't have access to Japanese sweet potatoes, would our plain old sweet potatoes be an acceptable substitute? Because your filling is killer!