This recipe for Vietnamese prawn and sweet potato fritters, also known as Banh Tom, is a delightful treat that combines crispy sweet potato and flavorful prawns. Perfect for a light meal or snack, these fritters are served with nuoc cham dressing, fresh lettuce, and aromatic herbs. The recipe is simple yet packed with authentic Vietnamese flavors, making it a favorite from the Vietnamese Favourites cookbook.
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Mix rice flour, plain flour, water, salt, sugar, turmeric powder, and baking powder well to form a batter.
Squeeze the sweet potato to remove excess moisture, then place it in the batter and coat well.
Prep the prawns by cleaning the legs and head with scissors.
In a small bowl, mix prawns with garlic, chicken stock powder, pepper, and salt.
Fill a pot with oil for deep frying and heat to 180°C.
Dip a slotted metal spoon or small ladle in the oil briefly to coat it, then fill the spoon with a thin layer of the sweet potato batter. Dip a prawn in the batter and place it on top of the sweet potato in the spoon.
Place the spoon in the oil and fry briefly, then lift above the oil. Use a dessert spoon to gently slide the fritter off into the oil. Deep fry for 3-5 minutes until golden brown. Repeat in batches with the remaining batter and prawns.
Serve the fritters with nuoc cham dressing, lettuce, and herbs.
Ensure the sweet potato is well-drained to avoid making the batter too watery.
Coating the spoon with oil prevents the fritters from sticking during frying.
Use the smallest prawns available for the best texture and flavor.
Serve immediately for the crispiest fritters.
Can I use frozen prawns?
Yes, you can use frozen prawns, but make sure they are fully thawed and drained before using.
What is nuoc cham dressing?
Nuoc cham is a Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili.
Can I substitute sweet potato with another vegetable?
Yes, you can use grated carrots or zucchini as a substitute, but the flavor will differ.
How do I know the oil is at the right temperature?
Use a thermometer to ensure the oil is at 180°C, or drop a small piece of batter into the oil; it should sizzle and float immediately.
Can I make the batter ahead of time?
It's best to prepare the batter fresh, but you can mix the dry ingredients ahead of time and add water when ready to cook.
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
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