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Vietnamese Sweet Potato Prawn Fritters

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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!

WATCH THIS RECIPE

VIETNAMESE SWEET POTATO PRAWN FRITTERS

PREP TIME

15 minutes
COOK TIME

25 minutes
SERVES

Makes about 20 fritters
Ingredients

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

Steps
Step 1

For the nuoc cham, whisk together the ingredients and set aside until ready to serve.

Step 2

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.

Step 3

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.

Step 4

Transfer the fritters to a platter. Serve with the 2 dipping sauces – Vietnamese-style Tangy Dressing and the nuoc cham.

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