Vietnamese Sweet Potato Prawn Fritters

Vietnamese Sweet Potato Prawn Fritters

Previous Next INGREDIENT Vietnamese Sweet Potato Prawn Fritters European Print This
Serves: Makes about 20 fritters
Nutrition facts: – calories – fat


½ cup plain flour

1/3 cup corn flour (cornstarch)

½ tsp baking powder

½ tsp turmeric

large pinch sea salt flakes, plus extra to sprinkle

1 egg

2/3 cup iced water

300g sweet potato, peeled and cut into matchsticks

10 green prawns, peeled, deveined and 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.


Whisk together the flours, baking powder, turmeric and salt. Make a well in the centre and add the egg. Gradually add enough water, whisking constantly, to form a thick batter. Stir in the sweet potato and prawn.


Fill a wok or deep frying pan to about 1/3 capacity with the oil. Heat 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. 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.


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