Bánh Tôm Hồ Tây | Crispy Vietnamese Sweet Potato & Prawn Fritters

Peel the sweet potatoes and cut them into fine, matchstick-sized strips using a mandoline or a sharp knife. Soak in cold water for about 10 minutes to remove excess starch, then pat thoroughly dry on a clean kitchen towel.

Pat the prawns dry, peel and devein them, leaving the tails on for the authentic look if desired. Briefly marinate with a little freshly squeezed lime juice and a pinch of pepper.

For the batter, whisk the plain wheat flour, cornstarch, turmeric powder, and egg together with about 100 ml of ice-cold water in a bowl to form a smooth, thick batter. Fold the dried sweet potato strips into the batter so that all strips are evenly coated.