These Vietnamese prawn and potato fritters are incredibly moreish – truly great snack food.
Fantastic served with a punchy lime and chilli dipping sauce.
For the Fritters: 500g Maris Piper Potatoes (Peeled and cut into thin matchsticks), 18 Large Raw Prawns (De-veined and roughly chopped), 95g Plain Flour, 60g Rice Flour, 1tsp Baking Powder, 1tsp Sea Salt, 1/2tsp Ground Turmeric, Sunflower Oil
For the Dipping Sauce: 2tbsp Fresh Lime Juice, 1tbsp Caster Sugar, 1tsp Fresh Ginger (Finely Chopped), 1 Birds Eye Chilli (Finely Chopped), 1 Garlic Clove (Crushed), 2tbsp Water
1) Place the plain flour, rice flour, baking powder, sea salt and turmeric in a large bowl and mix to combine. Slowly add 250ml cold water whilst mixing to form a batter. Fold the sliced potato and prawns into the batter.
2) Place a large non-stick pan over a medium heat and add enough oil to cover the pan by 1cm. Fry tablespoonfuls of the batter in the hot oil, pressing out to form a thin disk, for 3-4 minutes each side. Drain on kitchen towel and keep warm in a low oven. Continue cooking the fritters until the batter is exhausted.
3) Meanwhile, make the dipping sauce by mixing all of the ingredients together in a small bowl.
4) Cut the fritters into wedges and serve with the dipping sauce.