Name: Vietnamese Sweet Potato Prawn Fritters | Marion's Kitchen
Prep time: 15 min
Cook time: 25 min
Yield: Makes about 20 fritters
Cuisine: Vietnamese
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

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!

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Vietnamese Sweet Potato Prawn Fritters

PREP TIME

15 minutes

COOK TIME

25 minutes

SERVES

Makes about 20 fritters

Ingredients

½ cup plain (all-purpose) flour

1/3 cup cornflour (cornstarch)

½ tsp baking powder

½ tsp ground turmeric

large pinch sea salt flakes, plus extra to sprinkle

1 egg

2/3 cup iced water

300g (10.5 oz) sweet potato, peeled, cut into matchsticks

10 green prawns, peeled, deveined, 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

For the nuoc cham, whisk together the ingredients and set aside until ready to serve.
To make the fritters, whisk together the flours, 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 oil and place 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 to drain excess oil. 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.

Appetisers Party food Prawns Salad dressings Seafood Snacks Street food Vietnamese Cuisine Vietnamese Style Tangy Dressing

Vietnamese Sweet Potato Prawn Fritters

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!
PREP TIME	15 minutes
COOK TIME	25 minutes
SERVES	Makes about 20 fritters

Ingredients

½ cup plain (all-purpose) flour

1/3 cup cornflour (cornstarch)

½ tsp baking powder

½ tsp ground turmeric

large pinch sea salt flakes, plus extra to sprinkle

1 egg

2/3 cup iced water

300g (10.5 oz) sweet potato, peeled, cut into matchsticks

10 green prawns, peeled, deveined, 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

For the nuoc cham, whisk together the ingredients and set aside until ready to serve.
To make the fritters, whisk together the flours, 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 oil and place 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 to drain excess oil. 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.

Aisha

June 6, 2023

So yummy those fritters with prawn

So yummy the vitamese fritters I love them

Laraine

December 6, 2022

Looks Delicious

I have all the ingredients in my pantry, with the exception of the Tangy Dipping Sauce, which is unavailable in the US. I will be making this in the next few days.

Marion is the best teacher. Love the videos, and the finished products.

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