When the craving for something light yet flavorful strikes, my go-to is undoubtedly Vietnamese Sweet Potato Prawn Fritters. There’s an exhilarating crunch as they hit the hot oil, releasing a tantalizing aroma that draws everyone into the kitchen. These fritters aren’t just easy to make; they represent a delightful twist on traditional flavors that never fail to impress.
One weekend, while rummaging through my pantry, I stumbled upon some forgotten sweet potatoes and a pack of prawns in my fridge. A sudden inspiration struck — why not combine these ingredients for a quick and satisfying meal? The result? A colorful dish that brings both comfort and a touch of elegance to the dinner table.
Whether you’re entertaining guests or simply looking for an exciting midweek treat, these fritters are sure to satisfy. Paired with a zesty dipping sauce, they’re the perfect antidote to bland takeout meals. Let’s dive into this recipe that promises a burst of flavor and a sprinkle of joy with each bite!
Why You’ll Love Vietnamese Sweet Potato Prawn Fritters
Crispy texture and flavorful filling make these fritters a standout dish that captivates your taste buds. Quick and easy to prepare, even beginner cooks can master them in no time. Versatile serving options let you pair them with your favorite dipping sauces, like nuoc cham, for an extra zing. Crowd-pleaser, they’re perfect for parties or a family dinner. Rediscover homemade joy with these delightful bites!
Vietnamese Sweet Potato Prawn Fritters Ingredients
For the Fritters
• Plain (all-purpose) flour – essential for creating the base of the fritter batter, providing a perfect crunch.
• Cornflour (cornstarch) – adds a delightful lightness and extra crispiness to the fritters, enhancing their texture.
• Baking powder – helps the fritters puff up slightly during frying for an airy bite.
• Ground turmeric – gives a beautiful golden color and an earthy flavor that’s characteristic of many Vietnamese dishes.
• Sea salt flakes – a large pinch enhances the overall flavor, making each bite irresistibly savory.
• Egg – binds the ingredients together, ensuring your fritters hold their shape.
• Iced water – keeps the batter cool, promoting a light and crispy finish when fried.
• Sweet potato – the star of the dish, providing natural sweetness, vibrant color, and a nutritious kick.
• Green prawns – add a lovely seafood dimension; make sure they’re fresh for the best flavor.
• Vegetable oil – necessary for deep-frying; choose a neutral oil that withstands high heat.
For the Nuoc Cham Dressing
• Fish sauce – the salty backbone of the dressing, bringing that authentic Vietnamese flavor to the dish.
• White vinegar – adds acidity that balances out the sweetness and saltiness in the sauce.
• Sugar – sweetens the dressing, creating a harmonious blend of flavors.
• Lime juice – introduces a fresh, zesty note that wakes up your taste buds.
• Long red chilli – finely chopped for a hint of heat; adjust to your spice preference.
• Garlic cloves – impart a robust aroma that perfectly complements the sweet potato and prawn fritters.
Enjoy bringing these Vietnamese Sweet Potato Prawn Fritters to life in your kitchen!
How to Make Vietnamese Sweet Potato Prawn Fritters
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Prepare the Nuoc Cham:
Whisk together the fish sauce, white vinegar, sugar, lime juice, chopped red chilli, and minced garlic in a bowl. Set it aside so the flavors meld together beautifully while you work on the fritters. -
Make the Batter:
In a mixing bowl, combine the plain flour, cornflour, baking powder, turmeric, and salt. Create a well in the center, crack in the egg, and gradually whisk in iced water until you have a thick batter. Gently fold in the sweet potato and chopped prawns for added flavor. -
Heat the Oil:
Fill a wok or deep frying pan with oil to about one-third capacity and heat over high. Test if the oil is ready by dipping a wooden spoon into it; if bubbles form around the spoon, it’s ready for frying. -
Fry the Fritters:
Scoop spoonfuls of your fritter batter into the hot oil, shaping them into small rounds. Fry them for about 4 minutes, turning them halfway through, until they are crispy and golden brown. Transfer them to a plate lined with paper towels to drain excess oil and sprinkle with a little sea salt. Repeat this step with the remaining batter. -
Serve and Enjoy:
Arrange your crispy fritters on a platter and serve alongside the Vietnamese-style Tangy Dressing and the prepared nuoc cham for a delightful dipping experience.
Optional: Drizzle with lime juice for an extra zesty flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vietnamese Sweet Potato Prawn Fritters are perfect for busy cooks looking to save time during hectic weeknights! You can prepare the batter up to 24 hours in advance and store it in the refrigerator (cover tightly to prevent browning). Additionally, you can chop the sweet potato and prawns ahead of time to streamline your cooking process, storing them in an airtight container for up to 3 days. When you’re ready to cook, simply stir the ingredients and fry as directed for that irresistible crunch and flavor. By prepping in advance, you’ll enjoy quick, restaurant-quality results with minimal effort!
What to Serve with Vietnamese Sweet Potato Prawn Fritters?
Elevate your meal experience with delightful pairings that complement the rich flavors of these fritters.
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Zesty Nuoc Cham: This tangy Vietnamese dipping sauce enhances the sweetness of the fritters, making each bite a mouthful of bliss.
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Crispy Fresh Spring Rolls: Pair with these light rolls filled with fresh herbs and shrimp for a vibrant, crunchy contrast to the fritters.
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Fragrant Coconut Rice: Creamy coconut rice complements the savory notes, enriching your meal with a luscious tropical flair.
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Thai Cucumber Salad: Refreshing and tangy, cucumber salad adds a delightful crunch that balances the richness of the fritters perfectly.
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Spicy Mango Chutney: The fiery sweetness of mango chutney offers an exciting kick, making it a fun twist alongside the fritters.
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Chilled Beer: A crisp, light beer refreshes the palate, making it an ideal accompaniment to the crispy fritters’ texture.
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Cooling Yoghurt Dip: This creamy dip brings a soothing element, cutting through the heat while enhancing the overall flavor profile.
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Tropical Fruit Platter: Finish your meal on a sweet note with a platter of fresh tropical fruits; their juiciness contrasts beautifully with the crispy fritters.
Variations & Substitutions for Vietnamese Sweet Potato Prawn Fritters
Feel empowered to put your own spin on these delightful fritters with these easy variations that will excite your taste buds!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a safe and delicious alternative.
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Chickpea Flour: Swap half the all-purpose flour for chickpea flour to add a nutty flavor and boost protein content.
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Vegetarian: Replace prawns with finely chopped, cooked mushrooms or zucchini for a satisfying veggie twist that retains texture.
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Sweet Potato Alternatives: Try using butternut squash or carrot matchsticks for a different taste and vibrant color.
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Spicy Kick: Add an extra chopped chilli or a pinch of cayenne pepper to the batter for those who love extra heat.
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Herb Infusion: Mix in fresh herbs, like cilantro or mint, to the batter for a fresh burst of flavor that nods to traditional Vietnamese cuisine.
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Cheesy Variation: Incorporate grated cheese, like feta or cheddar, for a rich, gooey center that melts deliciously while frying.
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Baking Option: Don’t want to fry? Bake the fritters on a parchment-lined tray at 375°F (190°C) for about 20 minutes for a lighter but still tasty version.
With these variations, your fritters can always reflect your taste or dietary needs, ensuring every bite is uniquely satisfying!
How to Store and Freeze Vietnamese Sweet Potato Prawn Fritters
Room Temperature: Store leftover fritters at room temperature for up to 1 hour if you plan to eat them soon. Keep them on a wire rack to maintain their crispiness.
Fridge: Place cooled fritters in an airtight container and refrigerate them for up to 2 days. Reheat in a skillet or oven to regain some crispness before serving.
Freezer: For longer storage, freeze uncooked fritters on a baking sheet until firm, then transfer to a freezer bag. They can stay fresh for up to 1 month. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
Reheating: To reheat, use an oven preheated to 375°F (190°C) for about 10-15 minutes until crispy, or fry in a bit of oil for 2-3 minutes for that fresh-out-of-the-oil taste!
Expert Tips for Vietnamese Sweet Potato Prawn Fritters
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Batter Consistency: Make sure your batter is thick but pourable. Too runny, and the fritters will spread; too thick, and they won’t cook through properly.
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Oil Temperature: Use a thermometer if possible. The oil should be around 350°F (175°C) for perfect frying. If it’s too hot, the fritters will burn on the outside before they’re cooked inside.
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Small Batches: Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy fritters.
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Season Generously: Don’t forget to sprinkle extra sea salt on your fritters just after draining them for a flavor boost.
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Fresh Ingredients: Always use fresh prawns; they significantly enhance the overall flavor and texture of your Vietnamese Sweet Potato Prawn Fritters.
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Experiment with Dips: While nuoc cham is traditional, don’t hesitate to try other dips like a spicy mayo or soy sauce for a personalized twist!
Vietnamese Sweet Potato Prawn Fritters Recipe FAQs
How do I select ripe sweet potatoes?
Choosing the right sweet potatoes is crucial! Look for firm ones without any dark spots or soft areas. A vibrant orange color usually indicates sweetness and proper ripeness. I always go for those that are smooth and free of blemishes.
How should I store leftover fritters?
If you have any fritters left, place them in an airtight container and refrigerate for up to 2 days. To reheat, simply pop them in a skillet over low heat, or for a crispier finish, use your oven at 375°F (190°C) for about 10-15 minutes. It’s a great way to enjoy them again!
Can I freeze Vietnamese Sweet Potato Prawn Fritters?
Absolutely! To freeze uncooked fritters, lay them out on a baking sheet and place them in the freezer until firm. Once frozen, transfer them into a freezer bag where they can stay fresh for up to 1 month. When you’re ready to cook, fry them directly from frozen, adding an extra 2-3 minutes to the cooking time.
What should I do if my fritters are too greasy?
If your fritters turn out too greasy, it might be due to the oil being too cool while frying. Ensure your oil temperature is around 350°F (175°C). If they absorb too much oil, frying smaller batches helps maintain the oil’s temperature, resulting in crispier, less greasy fritters.
Are there any dietary considerations when making these fritters?
Yes! Make sure to check for allergies, especially for the prawns and fish sauce used in the nuoc cham. If you’re making these for someone with seafood allergies, feel free to substitute the prawns with cooked chickpeas or diced vegetables for a delightful vegetarian alternative that still packs a punch.
How can I make the batter light and fluffy?
To ensure your batter is light and fluffy, whisk the eggs and add iced water gradually to create a thick mixture. You can even let it sit for about 10 minutes. This gives the flour time to hydrate, leading to a lighter texture when cooked. I recommend taking your time with this step for the best results!
Crispy Vietnamese Sweet Potato Prawn Fritters You’ll Crave
Ingredients
Equipment
Method
- Whisk together the fish sauce, white vinegar, sugar, lime juice, chopped red chilli, and minced garlic in a bowl. Set it aside.
- In a mixing bowl, combine the plain flour, cornflour, baking powder, turmeric, and salt. Create a well in the center, crack in the egg, and gradually whisk in iced water until you have a thick batter. Gently fold in the sweet potato and chopped prawns.
- Fill a wok or deep frying pan with oil to about one-third capacity and heat over high.
- Scoop spoonfuls of your fritter batter into the hot oil and fry for about 4 minutes, turning halfway through until crispy and golden brown. Drain on paper towels.
- Arrange your crispy fritters on a platter and serve alongside the nuoc cham for a delightful dipping experience.