A classic street-food dish in Vietnam, these tasty treats
wrapped in lettuce and dipped in nuoc cham are perfect summer
75 gm (½ cup) plain flour50 gm (1/3 cup)rice flour2spring onions, thinly sliced2 tspwhite sugar½ tspbaking powder300 gmuncooked small prawns, peeled and deveined, or uncooked large prawns, peeled, deveined and coarsely chopped200 gmsweet potato, cut into julienneFor deep-frying:vegetable oilTo serve:green oak lettuce leaves and 1 cup each (loosely packed) coriander, mint and Thai basil, coarsely choppedNuoc cham1garlic clove2 tspwhite sugar2 tbspfish sauce2 tsplemon juice½long red chilli, finely chopped
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.
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.
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.
Serve prawn cakes warm, wrapped in lettuce leaves with herbs and with nuoc cham for dipping.