The first exposure to certain foods can quickly become a distant memory, particularly at a young age. It can either ingrain good or bad memories, which will influence their taste buds. These early memories inevitably define their stance on that ‘type’ of food at that moment in time; ultimately for an immeasurable period of time.
Tôm lăn bột chiên (Vietnamese battered prawns) and lettuce wraps is the perfect family recipe to expose kids to Vietnamese home-style cooking for the first time. This dead-simple recipe combines a spin on the classic beer battered Aussie prawns with fresh Vietnamese herbs and a sweet and sour dipping sauce.
Like most recipes with flour, this is a very family-friendly dish to prepare in the home kitchen. The kids can measure and mix the batter while the adults handle the beer and deep frying. The best way to indulge in these crispy, juicy and plump battered prawns is to wrap them up in a flavoursome parcel of Vietnamese herbs and lettuce cups. The kids can dip it in a sweet, sour and savoury sauce while the adults always have the option of adding a kick of chilli. This recipe is a great way to introduce the kids to Vietnamese herbs and satisfy the entire family.
Get ready to impress at your child’s next birthday party, host a family cooking class or enjoy some family bonding with this recipe.
500g prawn cutlets
150g plain flour or white spelt flour
50g rice flour
2g sea salt
300ml Australian pale ale beer or soda water (cold)
Neutral cooking oil for deep frying
In a large bowl, combine the flour, sea salt and cold beer/soda water and whisk well into a smooth batter.
Heat cooking oil to 180°C.
Coat the prawns with the batter and deep fry in batches for 3-4 minutes or until golden then remove and drain excess oil on cooling rack.
Serve in lettuce cups with an assortment of Vietnamese herbs and nước mắm chấm (omit chilli for the kids as required).