Hanoi Sweet Potato and Prawn Fritters
Deep-fried with batons of sweet potato and prawns, this savoury dish originating from Hanoi is best served with lettuce and chilli sauce.
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Cooking tools:
- Cake ring
- Wok
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Stove
- Paper towel
- Serving platter
Ingredients
- 120g plain flour
- salt
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 50g spring onions, thinly sliced (white and light green parts only)
- 1 egg, lightly beaten
- 240ml soda water
- 60ml iced water, or as needed
- 18 medium-sized prawn meat, deveined
- pinch of ground black pepper
- 900g sweet potatoes, peeled and julienned
- oil
- lettuce leaves (for serving)
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