Vietnamese Prawn Fritters
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Vietnamese Prawn Fritters
Recipe by Courtney Roulston
Serves – 4
Prep Time – 15 mins
Cooking Time – 15 mins
Ingredients
500 g Coles Australian raw black tiger prawns
¼ bunch coriander, stems & leaves separated
2 green spring onions, finely sliced
½ tsp ground turmeric
Sea salt
1 free-range egg, beaten
180 ml coconut milk (from a can)
¼ cup cornflour
¾ cup self raising flour
Iceberg lettuce leaves to serve
Squeaky Gate extra virgin olive oil for frying
Dipping sauce (Nuoc Cham)
1 clove garlic, finely minced
1 long red chili, finely chopped
3 tbsp fish sauce
2 tbsp white vinegar
2 tbsp caster sugar
1 tbsp lime juice, plus extra wedges to serve
Method
Peel the prawns and remove the intestinal tract. Roughly chop the prawn meat into 2 or 3 pieces and place it into a large mixing bowl. Finely chop the coriander stems and add them to the prawns along with the spring onions, turmeric, pinch of salt, egg, coconut milk, cornflour, and self raising flour. Stir well so everything is evenly mixed, and you have a thick batter.
Mix all of the dipping sauce ingredients in a bowl and set it aside.
Heat 1cm of oil in a frying pan over medium heat. Place tablespoon-sized amounts of the prawn batter into the oil and fry them in batches for 3-4 minutes, or until the fritters are golden and puffed, and the prawns are cooked through. Place the fritters onto paper towel to drain and season them with sea salt while they are hot.
Place the fritters onto a large serving platter with the dipping sauce, lettuce leaves, coriander tops, and extra lime wedges. Serve warm.
