Coconut prawns, fish and banana kebabs and sweet potato crisps

Coconut Prawns

1	Panko breadcrumbs
1	Threaded coconut
1	Prawns (Main)
1	Coconut cream
1	Egg

Fish and Banana Kebabs

1	Banana (Main)
1	Fresh fish (Main)
1	Tempura batter

Sweet Potato Crisps

1	Kumara (Main)
1 to fry	Oil

Directions

1. Coconut Prawns:Combine panko breadcrumbs and thread coconut.
2. Dust prawns lightly with flour, dip in a coconut cream and egg mix and roll in the coconut breadcrumbs.
3. Cook in batches , allowing the oil to come back up to heat before starting the next.
4. Serve with mayonnaise flavoured with finely grated fresh ginger, crushed new season's garlic and chives.
5. Fish and Banana Kebabs:Thread a cube of fresh fish and a slice of banana onto a wooden skewer.
6. Dip into a tempura or light batter. Fry 3 or 4 at a time.
7. Sweet Potato Crisps:Slice across kumara to make very thin discs (you can leave the skin on).
8. Deep fry until crisp and golden.