Step 1

Fry the prawns in 1 tbsp hot sesame oil for 1-2 minutes. Then chop finely.

Step 2

Cook the diced potatoes and sweet potatoes in a little salted water for approx. 8 minutes and fry the shallots in the remaining oil.

Step 3

Put the diced potatoes and sweet potatoes through a potato ricer and mixed with the grated potatoes and sweet potatoes, the prawns, shallots and the chickpea flours. If necessary add a little more flour. Season with salt and cumin and stir in the chives. Leave to steep for 5-10 minutes.

Step 4

Heat the vegetable oil to 160°C/325°F and form small balls from the dough approx. 4 cm in diameter. Roll in the coconut flakes and fry in the hot oil for 1-2 minutes.

Step 5

Remove from the fat and dry on kitchen paper. Skewer the balls on cocktail sticks and serve with hot chilli sauce.