Bánh Tôm – Prawn Fritters
- Author: Mai
- Yield: about 6 large fritters 1x
Batter:
- 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)
Filling:
- 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
- Combine the plain flour, rice flour, instant yeast, salt and tumeric powder together
- 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
- Peel the prawns (optional: I like to leave the head and the tail because it looks cooler)
- Add the chopped shallots and pressed garlic into the prawns
- Add salt and pepper, leave to marinade for 15 minutes
- Peel and grate the sweet potato into fine strands, leave it to rest in water mixed with a pinch of salt
- Drain the water from the sweet potato and add the sweet potato into the batter. Mix until well combined
- Add oil into a deep frying pan on medium heat (preferably enough that the fritter can be submerged into the oil)
- Once the oil bubbles up, it will be hot enough – pour a ladle full of the batter and sweet potato mix
- Quickly place 1-2 prawns on the batter and press it down lightly onto the batter
- Cook for about 3 minutes then flip around and cook for another 2-3 minutes until the fritter is golden and crispy
- Prepare the dipping sauce by mixing all the ingredients together (adjust accordingly to taste)