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Popular Vietnamese Traditional Sweetpotato & Prawns Fritters 🍤
Introduce
Chef :
Anamika BanerjeePopular Vietnamese Traditional Sweetpotato & Prawns Fritters 🍤
This one’s an incredibly delicious & exotic party snack- well that’s how it’s become so much popular in not only the very land of its origin itself but globally too, specially in the SE Asian Countries-
Although, it can very well be prepared and enjoyed alongside the Vietnamese traditional Dip- Nauk Cham/Chom, as in our normal evening snacking events too- No restrictions in that at all…
Surely, it’s a very easy, quick & immensely delectable evening platter as anything’s compared to this even could be
Ingredient
Food ration :
20-24 ServingsCooking time :
1 hr. 30 mins.
1/4 tsp
Turmeric
1 tbsp
Fresh Lemon Juice
Cooking instructions
* Step 1
First Up: Slice the Sweetpotatoes in the shape of matchsticks- Immediately soak it into the water to prevent from its quick oxidisation that tends to happen organically-
Set aside until we’re done with rest of our arrangements for the very dish
* Step 2
In a large mixing bowl: Add in the aforesaid all the ingredients together and mix everything well together until nicely combined and well blended-
Leaving out the chopped prawns initially-
Firstly, dry mix all the ingredients together & then, gradually add in water (RT) to it to form a semi-thick batter consistency
* Step 3
It (the batter) should look like this somewhat-
Whisk everything well together so that, it’s devoid of any lumps or gritty items inside-
Post this kind of consistency is derived, add into it the sliced Sweetpotatoes & the chopped prawns
Mix everything well together until nicely combined and well blended now
* Step 4
* Step 5
Now, heat up a frying pan over the medium-high flame initially, once hot enough, reduce it to the medium-low & with the help of 2 spoons or a fork & a spoon-
Drop in the fritters, ensuring to wrap up each time, a couple of prawns pieces with each one of the fritters that’s dropped into the oil for deep frying them
* Step 6
Deep fry them in Batches without cluttering at all & strain it well enough to place it either on a separate plate lined up with a kitchen towel or a colander to evacuate the excess oil out of it-
Each side should be fried well enough until nicely golden brown in colour & that’d require some extra patience & vigilance to do it in the slow flame in order to both the major ingredients used herein this recipe to get well cooked & taste divine, thereafter
* Step 7
👇🏻👇🏻👇🏻 As you can see: They’re all ready to be gobbled up in no time-
Kinda lined up to be decked up nicely accompanied with its dip & rest other garnished…Now, to be devoured in no time
* Step 8
Serve it piping hot with the traditional Vietnamese Dip/Sauce: Nauk Cham/Chom-
I’ve already shared its link herein itself 👍🏻
Plate it out & garnish it your way & just dive into it…👇🏻
* Step 9
👇🏻👇🏻👇🏻
* Step 10
E-N-J-O-Y
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