Hanoi prawn cakes

Method

1. For the prawn cakes: sift the two types of flour into a bowl and add the salt, baking powder, sugar and some freshly black pepper. Mix in enough of the water to make a smooth batter. Set aside to rest for ten minutes.

2. Mix in the sliced spring onions, sweet potato and chopped raw prawns.

3. Heat a 2-3cm layer of oil in a heavy-based pan until 180C/350F - to test the oil is hot enough, add a little of the mixture to the oil and it should sizzle immediately. Taste the sample batter and adjust the seasoning of the remaining batter with more salt or pepper if you think it needs it. Do not leave the pan unattended.

4. Place 2 heaped tablespoons of the batter onto a metal spatula and pat into an irregular shape, about ½-1cm thick. Carefully put the prawn cake in the oil. Repeat this process to use up all the batter, frying the cakes in batches of 3-4 a time. Keep turning them over until golden-brown on all sides. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven if necessary.

5. For the dipping sauce: crush two-thirds of the chillies and all the garlic and sugar together in a pestle and mortar to make a wet paste. Add the warm water and transfer to a bowl.

6. Stir in the lime juice and fish sauce until the sugar has dissolved. Add the remaining chillies.

7. For the salad: combine all the salad ingredients in a salad bowl.

8. Serve the prawn cakes with the salad (or use the crisp lettuce leaves to wrap the prawns cakes up into parcels). Serve the dipping sauce on the side.