The perfect party bite | Vietnamese Sweet Potato & Prawn Fritters | Marion's Kitchen
Recipe Information
Vietnamese Sweet Potato & Prawn Fritters
Cultural Context
Originating from the vibrant street food scene in Vietnam, these fritters combine the sweetness of sweet potatoes with the umami of prawns. Traditionally enjoyed as a snack or appetizer, they are often served with fresh herbs and dipping sauces. Today, they are celebrated in various forms across Southeast Asia, showcasing the region's love for crispy, flavorful bites.
prawns
🥗Healthier: tofu
💰Cheaper: canned tuna
Tofu is plant-based and lowers cholesterol.
rice flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
vegetable oil
🥗Healthier: coconut oil
💰Cheaper: canola oil
Coconut oil provides a unique flavor.
chili sauce
🥗Healthier: sriracha
💰Cheaper: homemade chili paste
Sriracha offers a similar heat with fewer additives.
For the nuoc cham, whisk together the fish sauce, white vinegar, sugar, lime juice, red chilli, and garlic, and set aside until ready to serve.
To make the fritters, whisk together the plain flour, cornflour, baking powder, turmeric, and salt.
Make a well in the centre and crack in the egg. Gradually add enough of the iced water, whisking constantly, to form a thick batter.
Stir in the sweet potato and prawn.
Fill a wok or deep frying pan to about one-third capacity with the vegetable oil and place over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small bubbles.
Scoop spoonfuls of batter into the oil, forming fritters. Cook, turning halfway, for about 4 minutes or until crispy and cooked through.
Transfer to a plate lined with paper towel to drain excess oil. Season with salt. Repeat with the remaining batter.
Transfer the fritters to a platter. Serve with the nuoc cham and optional Vietnamese-style Tangy Dressing.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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