Vietnamese kumara and prawn fritters please l have the recipe for the fritters and it just says serve with dipping sauce but l have no idea of what to serve Any suggestions greatly appreciated as l haven't done a lot of these so a bit clueless on this Q;-))
Make nuoc cham by pounding garlic and palm sugar in a mortar until pasty and garlic is pulverised, add chillies and pound, gradually add a few tab of lime juice to soften, then mix in most of lime and fish sauce, leaving a little for final adjustment.Taste sauce and if necessary add more lime or fish sauce - it should be bright and salty with no one flavour dominating.
uli,
Oct 23, 9:38pm
I didn't know they had kumara in Vietnam.
pickles7,
Oct 23, 9:56pm
Seeing that they do now,. uli., what sauce would you use!.
davidt4,
Oct 23, 10:07pm
They use quite a lot of sweet potatoes, which seem to be less sweet than American varieties - more like NZ kumara.
I would use Nuoc Cham. Davidt4 gave a great recipe above.
I never knew they used sweet potatoes. We had some Vietnamese refugees at our uni, and we often cooked together - but then, the sweet potatoes were only rarely available in Europe at that time. So it was always rice to accompany the meals.
pickles7,
Oct 23, 10:52pm
cool.I personally, do not like anything too over powering with seafood. I lean towards, pineapple chunks, capsicum, fish sauce,, a little chopped chili thrown over the dish at the last minute.
griffo4,
Oct 24, 8:17pm
Thank you for those suggestions l will be trying them when l make up the prawns
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