(Vietnamese Shrimp & Potato Fritter)

Sonya and Hadil's Bánh Tôm

Prep time: 20 mins
Cook time: 15 mins
Serves: 4


2 sweet potatoes, finely grated 

Vegetable oil, to deep-fry

12 medium green prawns, peeled with tails intact, deveined 

Butter lettuce, coriander, basil and mint leaves, sliced cucumber and red chilli, to serve


150g (1 cup) plain flour

75g (½ cup) rice flour

1 tsp caster sugar

1 tsp baking powder

1 tsp salt

½ tsp ground turmeric

500ml (2 cups) water 

2 garlic cloves, crushed

Nuoc Cham (Dipping Sauce)

1½ tbs water

1½ tbs fish sauce

1 tbs lime juice

1 tbs rice wine vinegar

2 tsp chopped palm sugar

½ tsp finely chopped lemongrass 

1 long red chilli, deseeded, finely chopped

1 garlic clove, crushed 


1. To make batter, sift flours, sugar, baking powder, salt and turmeric into a large bowl. Whisk in water and garlic until a smooth batter forms. Stir in sweet potato and set aside.

2. To make nuoc cham, whisk all ingredients together in a small bowl until sugar dissolves. 

3. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Scoop up a ladle of sweet potato mixture. Make an indent in the centre and add prawn. Spoon a little sweet potato mixture on top to cover prawn. Using a second ladle or a spoon, gently press down onto mixture to hold in place. Lower ladle into oil and fry until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season. Repeat with remaining batter and prawns. 

4. Divide lettuce leaves among serving plates and top with fritters. Top with coriander, basil and mint leaves, cucumber and chilli. Serve with nuoc cham to the side.