A popular Vietnamese street food, these delicious crunchy fritters are fun to make, too.  






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  • ½ cup rice flour
  • 1 cup plain flour
  • 1½ cup water
  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp turmeric powder
  • 1 tsp baking powder
  • 250 g grated (shredded) sweet potato, soaked in water for 10 minutes then drained
  • 250 g school prawns, or smallest prawns you can find
  • 1 tsp minced garlic
  • 1 tsp chicken stock powder
  • ½ tsp white pepper
  • pinch of salt

To serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Mix rice flour, flour, water, salt, sugar, turmeric and baking powder well to form a batter.
  2. Squeeze the sweet potato to remove excess moisture, than place sweet potato in the batter and coat well.
  3. Prep the prawns by cleaning up legs and head with scissors
  4. In a small bowl, mix prawns with garlic, chicken stock powder, pepper and salt.
  5. Fill a pot up with oil to deep fry and bring to 180°C.
  6. Dip a slotted metal spoon or small ladle in the oil briefly (coating the spoon helps prevent the fritters from sticking). Fill the spoon with a think layer of the sweet potato batter. Dip a prawn in the batter in the bowl, then place on top of the sweet potato in the spoon.
  7. Place the spoon in the oil and fry briefly, then lift above the oil. Use a dessertspoon to gently fry the fritter off, into the oil. Deep fry for 3-5 minutes until golden brown. Repeat, in batches, with remaining batter and prawns.
  8. Serve with dressing, lettuce and herbs.