HANOI PRAWN FRITTERS

Traditionally, prawns for the dish were not peeled because of the calcium the shells
contained. The shells also help maintain crispness.

INGREDIENTS

Prawns (shrimps)
Limes
Water
Potatoes

Cooking oil
Chinese lettuce leaves
(optional)
Mint leaves (optional)

1 kg (2 lb 3 oz), small (50–60 pieces), washed
as required
as required
500 g (1 lb 1½ oz), peeled, washed and
julienned

500 ml (16 fl oz / 2 cups)

100 g (3½ oz), washed and drained well
100 g (3½ oz), washed and drained well

BATTER

Eggs
Plain (all-purpose) flour
Rice flour
Turmeric powder
Chicken seasoning powder
Salt
Hot water

3
500 g (1 lb 1½ oz)
250 g (9 oz)
2 tsp
4 tsp
2 tsp
as required

DIPPING SAUCE (COMBINED)

Fish sauce
Coconut juice
Sugar
Vinegar
Garlic
Red chilli (optional)

1 Tbsp
2 Tbsp, or boiled water
1 tsp
1 Tbsp, or lemon juice
1 clove, peeled and minced
1 or to taste, minced

To julienne, first thinly slice
peeled potatoes, then stack
slices up and slice into
shreds.

Make enough lime water
to soak potato shreds
completely. This will
prevent the shreds from
discolouring.

Beat batter ingredients
together until smooth, with
a consistency similar to
that of condensed milk.

20