Recipe Centre

Sweet potato chips with avocado and prawn dip

Ingredients
2 sweet potatoes, peeled
sunflower oil for deep frying
AVOCADO AND PRAWN DIP
75 ml olive oil
4 spring onions, chopped
2 ripe avocados, peeled and stoned
15 ml white wine vinegar
20 ml lemon juice
2 ml salt
175 g cooked prawns

Method:
Thinly slice sweet potatoes, rinse and pat dry. Half fill a saucepan, wok or deep fryer with oil and heat to very hot. Deep fry sweet potato slices, a few at a time, until golden, about 3 minutes. Remove from oil with a slotted spoon and drain on absorbent paper. DIP: Heat a little of the olive oil and stir-fry spring onions for 1 minute. Remove and set aside. Purée avocados in a food processor until smooth. With the motor running, drizzle in olive oil, vinegar and lemon juice. (Do not overprocess, as the emulsion may separate.) Transfer the purée to a bowl, add salt and spring onion. Reserve a few whole prawns and coarsely chop the rest. Stir prawns into avocado mixture, cover and chill. Just before serving, transfer to a bowl and garnish with reserved prawns.

Recipe From : FAIRLADY

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