First Up: Slice the Sweetpotatoes in the shape of matchsticks- Immediately soak it into the water to prevent from its quick oxidisation that tends to happen organically-
Set aside until we’re done with rest of our arrangements for the very dish

In a large mixing bowl: Add in the aforesaid all the ingredients together and mix everything well together until nicely combined and well blended-
Leaving out the chopped prawns initially-
Firstly, dry mix all the ingredients together & then, gradually add in water (RT) to it to form a semi-thick batter consistency

It (the batter) should look like this somewhat-
Whisk everything well together so that, it’s devoid of any lumps or gritty items inside-
Post this kind of consistency is derived, add into it the sliced Sweetpotatoes & the chopped prawns
Mix everything well together until nicely combined and well blended now

Now, heat up a frying pan over the medium-high flame initially, once hot enough, reduce it to the medium-low & with the help of 2 spoons or a fork & a spoon-
Drop in the fritters, ensuring to wrap up each time, a couple of prawns pieces with each one of the fritters that’s dropped into the oil for deep frying them

Deep fry them in Batches without cluttering at all & strain it well enough to place it either on a separate plate lined up with a kitchen towel or a colander to evacuate the excess oil out of it-
Each side should be fried well enough until nicely golden brown in colour & that’d require some extra patience & vigilance to do it in the slow flame in order to both the major ingredients used herein this recipe to get well cooked & taste divine, thereafter

👇🏻👇🏻👇🏻 As you can see: They’re all ready to be gobbled up in no time-
Kinda lined up to be decked up nicely accompanied with its dip & rest other garnished…Now, to be devoured in no time

Serve it piping hot with the traditional Vietnamese Dip/Sauce: Nauk Cham/Chom-
I’ve already shared its link herein itself 👍🏻
Plate it out & garnish it your way & just dive into it…👇🏻

👇🏻👇🏻👇🏻