Hippo Bites: Sweet Potato Fritters with Prawn-Coconut Filling

August 10, 2011
1 Rating
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: ) Not only is each fritter huge, hence the name, but deep fried... what more could you look for in a fair food? —Rachelrum

  • Serves 4
  • 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
In This Recipe
  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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