For the fritters:
1 tablespoon chopped lemongrass
2 cloves garlic roughly chopped
1 tablespoon roughly chopped ginger
1 large red chilli chopped
1/2 tablespoon roughly chopped fresh turmeric or 1/2 tsp turmeric powder
250 gms golden sweet potato
1/2 cup self-raising flour
1/2 cup Rice flour
1 teaspoon white sugar
1.5 cups coconut cream
2 cups vegetable oil for deep frying
To make the fritters:
Combine the lemongrass, garlic, ginger, red chilli and turmeric in a mortar and pound to a paste. (You must use a mortar and pestle. A food processor will not form a paste)
Grate the sweet potato coarsely and squeeze out excess moisture. Place in a bowl with the seasoning paste, flours, sugar and salt. Add coconut cream and stir to combine. It should resemble a very thick batter.
Heat enough oil in a wok to deep fry the fritters.
Cook a generous teaspoonful of the batter, several at a time for 4-5 minutes
The fritters should be golden brown on the outside and moist inside. Serve with the sauce in a separate bowl.
Place 2 cups sweet chilli sauce, the juice and finely grated zest of 4 limes, 3 teaspoons fish sauce and the white part of 1 spring onion very finely chopped, in a jar and shake to combine. This sauce can be kept in the fridge for up to 4 weeks. Makes 2.5 cups.