These bite-sized fritters are so good as a cocktail party food option, appetiser, or weekend snack. In fact, any occasion will suffice! Crisp and savoury with sweet chunks of delicate prawn, they’re ideal dipped into a tangy sauce. The whole family will love these, promise!
Vietnamese Sweet Potato Prawn Fritters
½ cup plain (all-purpose) flour
1/3 cup cornflour (cornstarch)
½ tsp baking powder
½ tsp ground turmeric
large pinch sea salt flakes, plus extra to sprinkle
1 egg
2/3 cup iced water
300g (10.5 oz) sweet potato, peeled, cut into matchsticks
10 green prawns, peeled, deveined, chopped
vegetable oil, for deep-frying
Marion’s Kitchen Vietnamese-style Tangy Dressing , to serve (optional)
Nuoc cham dressing:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
1 tbsp lime juice
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
- For the nuoc cham, whisk together the ingredients and set aside until ready to serve.
- To make the fritters, whisk together the flours, baking powder, turmeric and salt. Make a well in the centre and crack in the egg. Gradually add enough of the iced water, whisking constantly, to form a thick batter. Stir in the sweet potato and prawn.
- Fill a wok or deep frying pan to about one-third capacity with the oil and place over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Scoop spoonfuls of batter into the oil, forming fritters. Cook, turning halfway, for 4 minutes or until crispy and cooked through. Transfer to a plate lined with paper towel to drain excess oil. Season with salt. Repeat with the remaining batter.
- Transfer the fritters to a platter. Serve with the 2 dipping sauces – Vietnamese-style Tangy Dressing and the nuoc cham.
