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
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.