Banh Tom - Vietnamese Sweet Potato and Prawn Fritters
A prawn nestled in a basket of golden sweet potato strips then deep fried until crispy. Banh tom is traditionally served with fresh lettuce, herbs and a traditional Vietnamese dipping sauce called nuoc mam cham.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 30 gm dried shrimp ((optional but recommended and available at Asian grocers))
- 1.5 cups boiling water
- 350 gm sweet potato, (peeled and cut into strips)
- 1 small onion, (thinly sliced)
- 12 raw prawns (with shell on)
- vegetable oil (for deep frying)
- 1/3 cup self raising flour
- 1/3 cup glutinous rice flour
- 1/3 cup rice flour
- 1/2 tsp turmeric powder
- 1/4 tsp salt
- 1 cup reserved dried shrimp water or tap water
- 15 butter lettuce leaves (or your choice)
- Vietnamese dipping sauce
- Thai basil ((optional))
- coriander ((optional))
Instructions
- 1
If using dried shrimp, wash thoroughly in warm water then soak in a bowl with 1.5 cups of just-boiled water for 20 minutes.
- 2
Prep all vegetables and make the Vietnamese dipping sauce. (link in the ingredients)
- 3
After 20 minutes, remove the soaking shrimp from the bowl with a spoon and save the water. Let the water settle so any impurities sink to the bottom. Carefully pour the shrimp water into a measuring cup leaving the impurities behind in the bowl.
- 4
Pound the soaked shrimp in a mortar and pestle or blitz for 10 seconds in a small blender until minced.
- 5
In a large mixing bowl, combine the dry ingredients, shrimp mince and the reserved shrimp water. Combine well (Note 1).
- 6
Add the sweet potato strips and onions to the mixing bowl and gently stir. Leave aside.
- 7
Prepare the prawns to your liking. We leave the prawn whole with the shell and head on (Note 2).
- 8
Fill a deep pan on medium heat with 3-4 cm of vegetable oil. If you have a cooking thermometer, bring the oil temperature to roughly 170°C / 340°F.
- 9
Before making a fritter, stir the mixture. With tongs, place the fritter mixture on a spatula or a big spoon and flatten it out.
- 10
Coat the prawn in the batter and place it on top of the fritter.
- 11
Slide the fritter off the spatula / spoon and into the oil (Note 3).
- 12
Cook each fritter for roughly 2 mins on each side or until golden and crisp (Note 4).
- 13
Remove the fritter and drain on a cooling rack. Do not let them cool on top of each other.
- 14
Serve immediately.