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Bánh Tôm – Prawn Fritters




  • 300g plain flour ( ~2 cups)
  • 1oog rice flour (1/2 cup)
  • 5g Instant yeast
  • 1/2 tsp salt
  • 1/2 tsp tumeric (optional – for colour)
  • 450ml soda water (or sparkling water) (~2 cups)


  • 350g prawns (~12 large tiger prawns)
  • 1/2 shallot
  • 2 garlic cloves
  • 1 sweet potato

Dipping sauce:

  • 3 tbsp fish sauce
  • 1 tbsp sugar
  • 2 tbsp lime juice
  • 1/2 cup warm water
  • Sliced red chilli
  • 2 pressed garlic cloves


  1. Combine the plain flour, rice flour, instant yeast, salt and tumeric powder together
  2. Add the soda water and mix until the batter is smooth, leave the batter rest for 30 minutes – the batter shouldn’t be too runny or liquid, if necessary add some more flour until you get a thicker consistency
  3. Peel the prawns (optional: I like to leave the head and the tail because it looks cooler)
  4. Add the chopped shallots and pressed garlic into the prawns
  5. Add salt and pepper, leave to marinade for 15 minutes
  6. Peel and grate the sweet potato into fine strands, leave it to rest in water mixed with a pinch of salt
  7. Drain the water from the sweet potato and add the sweet potato into the batter. Mix until well combined
  8. Add oil into a deep frying pan on medium heat (preferably enough that the fritter can be submerged into the oil)
  9. Once the oil bubbles up, it will be hot enough – pour a ladle full of the batter and sweet potato mix
  10. Quickly place 1-2 prawns on the batter and press it down lightly onto the batter
  11. Cook for about 3 minutes then flip around and cook for another 2-3 minutes until the fritter is golden and crispy
  12. Prepare the dipping sauce by mixing all the ingredients together (adjust accordingly to taste)