The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Vietnamese prawn cakes

A classic street-food dish in Vietnam, these tasty treats wrapped in lettuce and dipped in nuoc cham are perfect summer fare.

You'll need

75 gm (½ cup) plain flour 50 gm (1/3 cup) rice flour 2 spring onions, thinly sliced 2 tsp white sugar ½ tsp baking powder 300 gm uncooked small prawns, peeled and deveined, or uncooked large prawns, peeled, deveined and coarsely chopped 200 gm sweet potato, cut into julienne For deep-frying: vegetable oil To serve: green oak lettuce leaves and 1 cup each (loosely packed) coriander, mint and Thai basil, coarsely chopped   Nuoc cham 1 garlic clove 2 tsp white sugar 2 tbsp fish sauce 2 tsp lemon juice ½ long red chilli, finely chopped


  • 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.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Cold lager.

Featured in

Dec 2011

You might also like...

Veal carpaccio with ruby grapefruit and celery salad


Ma po beancurd

Fried provolone with red wine vinegar


Mushroom and taleggio on bruschetta

Chicken liver crostini


Steamed black mussels with tomato sofrito and chorizo

Pork crackling, prawn and watercress salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.