Banh Tom

khanh Ong

Ingredients:

  • 1⁄2 cup rice flour
  • 1 cup plain flour
  • 1 1⁄2 cup of water
  • 1⁄2 tsp salt
  • 1⁄2 tsp sugar
  • 1⁄2 tsp turmeric powder
  • 1 tsp baking powder
  • 250g of shredded sweet potato soaked in water for 10 minutes then drained
  • 250g School prawns or smallest prawns you can find
  • 1 tsp minced garlic
  • 1 tsp of chicken stock powder
  • 1⁄2 tsp white pepper a pinch of salt

To Serve:

  • Nuoc Cham dressing
  • Iceberg lettuce
  • Leaves mint sprigs
  • Vietnamese mint sprigs

Method:

  1. Mix rice flour, flour, water, salt, sugar, turmeric and baking powder well to form a batter.
  2. Place sweet potato in the batter and coat well.
  3. Prep the shrimp but cleaning up legs and head with scissors
  4. In a small bowl mix shrimp with garlic, chicken stock, pepper and salt.
  5. Fill a pot up with oil to deep fry and bring to 180C
  6. Fill a small ladle with sweet potato batter dip a prawn in the batter and place on top of sweet potato.
  7. Deep fry for 3-5 minutes until golden brown

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