Vietnamese Street Food Recipes – Prawn Fritter; Lemongrass Beef;
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.
You Cooked:
- Prawn & Sweet Potato Fritter;
- Spring Rolls with Lemongrass Beef;
- Grilled Lemongrass Pork Banh Mi Sandwich;
- Papaya Salad;
Prawn & Sweet Potato Fritter
Ingredients:
- – 250 grams sweet potato, cut into batons (3-4 inches long and ¼ inch thick)
- – 500 grams prawns, head and shell off
- – 1 ¼ cup rice flour
- – 2 tablespoons corn starch
- – ¼ teaspoon turmeric
- – 1 cup sparkling water
- – 1 teaspoon salt
- – ¼ teaspoon ground pepper
- – Soft leaf lettuce
- – coriander, shiso, Thai basil, mint.
- – Nuoc Cham (dipping sauce) for serving
- – vegetable oil for frying.
Dipping Sauce:
- – 2 cloves garlic finely chopped
- – 1 birds eye chilli thinly sliced
- – 1 tablespoon fresh lime juice
- – 3 tablespoons granulated sugar
- – 1 tablespoons fish sauce
- – ¼ cup water
Method:
- Peel the sweet potato and cut into batons 3-4 inches long ¼ inch thick.
- Add the cut potato into a large bowl of iced water and chill for 1 hour to crisp up.
- Drain well when ready to use.
- Whisk together the flour, corn starch, turmeric and ½ teaspoon salt.
- Make a well in the middle gradually add enough sparkling water whisking constantly to form a smooth thick but runny batter. let it rest for 30 minutes.
- Preheat oven to 250 degrees F.
- Place the prawns in a bowl and season with remaining salt and pepper stir and allow to stand.
- Divide the potato into 1 once portions you can also divide them based on how big you want the fritter to be but less than the size of your palm is best for frying.
- Heat the oil in a large saucepan over a medium heatuntill it gets to 350 degrees F.
- Add the sweet potato and prawns to the batter mix and coat well.
- Spoon each portion of the fritter into the heated oil and cook for 3-4 minutes on each side until golden and crispy.
- Use a slotted spoon to remove and drain on paper repeat with all portions cooked.
- Transfer the to a warm oven.
- To make the dipping sauce combine everything in a bowl and whisk together until combined.
- When ready to serve place herbs and fritters on a large serving platter wrap the fritter and a few hearbs ina lettuce leaf and dip into the sauce.
Spring Rolls with Lemongrass Beef
Ingredients:
- – 10 12 oz beefsteak sirloin or similar sliced thinly
- – 3 lemon grass stalks using only the white part at the bulbous end removing the tougher outer skin blend until fine
- – 1 tablespoon oyster sauce or fish sauce
- – 3 cloves garlic minced
- – 2 tablespoons of oil
For the Rolls:
- – 10 12 pieces of 6 inch round rice paper sheets (banh Trang) to wrap the beef and herbs in
- – handful of soft lettuce leaves
- – bunch of fresh herbs like mint cilantro or basil etc choose any 2
- – 1 cup cucumber julienned
- – 150 grams rice noodle sticks vermicelli cooked and cooled follow packet instruction
For the Dipping Sauce:
- – 2 tablespoons lime juice
- – 2 tablespoons fish sauce
- – 2 tablespoons white sugar
- – 2 tablespoons water
- – 1-2 red thai chilli sliced thinly
Method:
- Combine the lemongrass, oyster sauce and minced garlic and rub over the sliced beef and let rest to allow the beef to absorb the flavour.
- Heat a heavy skillet pan or wok to medium heat add the 2 tablespoons of oil then place the marinated beef in the pan and stir-fry for 3-4 minutes.
- Set aside to cool.
- Moisten the rice sheets in luke warm water to soften only a few seconds then place a sheet on a wooden board or porous flat surface place a little of the lettuce on top adding some of the beef, fresh herbs, noodles etc just enough to allow you to roll everything on the paper.
- Roll the rice paper from the bottom and as you reach half way fold the outside flaps inwards to close then continue rolling until fully formed.
- Place on a plater until you have completed all the sheets.
- To make the dipping sauce simply mix all ingredients together and serve in a small bowl that allows the rolls to be dipped.
Grilled Lemongrass Pork Banh Mi Sandwich
Ingredients:
- – Soft White Baguette
- – 1 tablespoon mayonnaise
- – Maggi Seasoning Sauce
- – Sliced Cucumber
- – Torn Mint / Coriander / Thai Basil
- – Chopped Red Chilli
Vietnamese Pickled Vegetables (Do Chua):
- – 1 large carrot
- – 100g daikon radish
- – 1 teaspoon salt
- – ½ cup of sugar
- – 1 ¼ cup of white vinegar
- – 1 cup of luke warm water
Grilled Lemongrass Pork:
- – 250g boneless pork shoulder
- – 1 ½ tablespoons light brown sugar
- – 1 tablespoon chopped garlic
- – 1 tablespoon chopped shallots
- – 1 stalk lemongrass chopped
- – ¼ teaspoon black pepper
- – 1 ½ teaspoon dark soy sauce
- – 1 ½ tablespoon fish sauce
- – 1 tablespoon oil
Method:
Vietnamese Pickled Vegetables (Do Chua):
- Cut the carrot and radishes into matchsticks and place in a mixing bowl.
- Sprinkle vegetables with 2 teaspoons of sugar & 1 teaspoon of salt and gently massage for 2-3 minutes (until you notice water being released from the vegetables)
- Rinse and drain vegetables and put in a jar with lid.
- Mix together the white vinegar, water and remaining sugar then pour over the vegetables in the jar.
- Close the lid and set aside to ferment for 1 hour.
Grilled Lemongrass Pork:
- Cut the pork into bite size pieces.
- Combine all ingredients in a bowl to create the marinade.
- Add the pork pieces mix well and cover leave at room temperature for one hour in fridge for 24 hours.
- Preheat griddle pan and cook for 6-8 minutes turning frequently until cooked through.
- Transfer to a plate and allow to stand for 10 minutes.
Arranging the Sandwich:
- Preheat the baguette for a few minutes in a warm oven and cut along the length to form a pocket.
- Lightly spread mayonnaise and a few drops of Maggi Seasoning sauce inside the baguette.
- Fill your baguette with the pork mixture and top with the Vietnamese Pickled Vegetables, cucumber, fresh mint, coriander, Thai Basil and chopped red chilli.
Papaya Salad
Ingredients:
- – 70 grams shredded carrots
- – 50 grams shredded cabbage
- – ½ cup sliced red pepper
- – 70 grams medium payaya, sliced
- – 60 grams chopped lettuce or greens
- – 1 sprig fresh mint
- – 2 sprigs fresh coriander or to taste
- – toppings
- – fried onion and roasted peanuts to suit
Dressing:
- – 60 ml lime juice
- – 30 ml maple syrup
- – 15 ml oil
- – 1 clove garlic finely chopped
- – 1-2 birds eye chilli or chilli paste
- – ¼ teaspoon salt
Method:
- Place all the shredded vegetables in a mixing bowl and add the roughly chopped and coriander.
- Prepare the dressing in a small bowl whisk the lime juice maple syrup oil garlic chilli paste and salt.
- Pour the dressing over the vegetables and stir to coat.
- Serve topped with fried onions and peanut.
We hope you enjoyed the class!
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