Vietnamese prawn and sweet potato fritters

Ingredients

• 1 lb sweet potato, cut into batons (3-4 inches long and 1/4 inch thick)
• 1 lb prawns, head and shell intact
• 1 1/4 cups rice flour
• 2 tbsps corn starch
• 1/4 tsp turmeric
• 1 cup cold water (or sparkling water)
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• butter lettuce
• Vietnamese coriander, shiso, Thai basil, mint for serving
• nuoc cham (dipping sauce) for serving
• 2 quarts vegetable oil for frying
• 2 garlic cloves, finely chopped
• 1 bird's eye chili, thinl sliced
• 1 tbsp fresh lime juice
• 3 tbsps granulated sugar
• 2 tbsps fish sauce
• 1/4 cup water

Instructions

1. 1

   Peel the sweet potatoes and cut them into batons, 3-4 inches long and 1/4 inch thick. Add the cut potatoes into a large bowl filled with iced water and let it stay in the fridge for 1 hour to crisp up. Drain well when ready to use.

2. 2

   Whisk together the flour, cornstarch, turmeric and 1/2 tsp salt. Make a well in the centre. Gradually add enough water, whisking constantly, to form a smooth and thick batter. Let the batter rest for 30 minutes.

3. 3

   Preheat the oven to 275 degrees F.

4. 4

   Place the prawns in a bowl and season with remaining salt and pepper. Stir and allow to stand.

5. 5

   Divide the potatoes into 1 ounce portions. You can also divide them based on how big you want the fritter to be but less than the size of your palm is best for frying.

6. 6

   Heat the oil in a large saucepan over medium-high heat until it reaches 350 degrees F on a kitchen thermometer.

7. 7

   Add the sweet potatoes and prawn to the batter and toss well to coat. Spoon each portion of the fritter into the heated oil and cook for 3-4 minutes on each side, until golden and crispy.

8. 8

   Use a slotted spoon to remove them and drain on a plate lined with a paper towel. Repeat with the remaining portions until you’re finished frying.

9. 9

   Transfer the fried fritters to the oven to keep warm.

10. 10

    To make the dipping sauce, combine everything in a bowl and whisk together until combined.

11. 11

    When ready to serve, place the herbs and fritters on a large serving platter. Wrap the fritter and a few herbs in the lettuce and dip it into the dipping sauce.