Sweet potato chips with avocado and prawn dip


Ingredients 10
Servings 10
Time

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.
 

Read more on: deep-fry
 

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