AT A GLANCE
A classic street-food dish in Vietnam, these tasty treats wrapped in lettuce and dipped in nuoc cham are perfect summer fare.
|01||Stir flours, spring onion, sugar, baking powder and ½ tsp each sea salt and freshly ground black pepper in a large bowl with 250ml water to combine. Set aside for 10 minutes, then fold through prawns and sweet potato.|
|02||Preheat oil in a deep saucepan or deep-fryer to 180C. Spoon quarter-cupfuls of mixture into oil and deep-fry, turning occasionally, until golden (2 minutes; be careful as hot oil will spit). Drain on absorbent paper, set aside and keep warm.|
|03||For nuoc cham, crush garlic and sugar in a mortar and pestle until a coarse paste forms, then stir in fish sauce, juice and 2 tbsp water. Add chilli and stir to combine.|
|04||Serve prawn cakes warm, wrapped in lettuce leaves with herbs and with nuoc cham for dipping.|