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
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.
I have all the ingredients in my pantry, with the exception of the Tangy Dipping Sauce, which is unavailable in the US. I will be making this in the next few days.
Marion is the best teacher. Love the videos, and the finished products.