Vietnamese Banh Cong Sweet Potato Prawn Fritters

Ingredients

• 220 g raw prawns, peeled and deveined
• 180 g sweet potato, grated
• 70 g rice flour
• 40 g all-purpose flour
• 1/2 tsp turmeric
• 180 ml cold water
• 1 small shallot, sliced
• 80 g mung bean sprouts
• 4 tbsp neutral oil
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 2 tbsp chopped mint and cilantro

Steps

1. Pat the prawns dry, season them lightly with salt, and keep them chilled while you prepare the batter.
2. Whisk rice flour, all-purpose flour, turmeric, a pinch of salt, and cold water into a smooth batter; fold in sweet potato, shallot, and sprouts.
3. Whisk fish sauce, lime juice, 2 tablespoons water, and a pinch of sugar into a dipping sauce.
4. Heat 5 mm oil in a skillet over medium heat. Spoon in a mound of batter, top with a prawn, and press gently to form a fritter.
5. Fry for 3 to 4 minutes per side until crisp and the prawn is opaque and reaches 63 C; fry in batches and drain on a rack.
6. Serve immediately with herb leaves and the tangy dipping sauce.

Allergen note: Contains shellfish, wheat, soy, and fish sauce. Use a vegan dipping sauce if desired.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.