Sonya and Hadil - Bánh Tôm
(Vietnamese Shrimp & Potato Fritter)
Prep time: 20 mins
Cook time: 15 mins
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.