Tiger prawn & potato fritters with Vietnamese dipping sauce

Galton Blackiston

Galton Blackiston

1st November 2017

Tiger prawn & potato fritters with Vietnamese dipping sauce

Tiger prawn & potato fritters with Vietnamese dipping sauce recipe from the menu at the one Michelin starred, Morston Hall. Serves four


  • For the dipping sauce:
  • 250ml water
  • 2 tbsp white wine vinegar
  • 4 tbsp lime juice
  • 1 chilli, deseeded, finely sliced
  • 3 garlic cloves, peeled, grated
  • 1 small lobe of ginger, peeled, grated
  • 8 tbsp nam pla fish sauce
  • 4 tbsp caster sugar
  • For the fritters:
  • 750g self-raising flour
  • 750ml sparkling water
  • ½ tsp salt
  • ½ tsp caster sugar
  • ½ tsp turmeric
  • 3 large Maris Piper potatoes
  • 12 raw tiger prawns, 3 per serving
  • 1 litre vegetable oil, for frying
  • 8 spring onions, chopped
  • 1 handful of coriander, chopped


To make the dipping sauce, whisk all the ingredients together in a bow. Set aside until needed.
To make the fritters, in a bowl mix together the flour, sparkling water, salt, sugar and turmeric and set aside to rest for 10 minutes.
Peel the potatoes and cut into julienne strips. Peel and devein the tiger prawns and cut in half lengthways. Set aside.
Heat the oil in a deep fat fryer to 180°C. Fold the potatoes, prawns, spring onions and coriander through the batter mix. Using your hands, shape them into fritters, making sure you have an even distribution of prawns in each fritter. Lower them into the hot oil and fry until crisp and golden brown. Remove from the fryer and drain well on kitchen paper.
Serve immediately with the dipping sauce.

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