Have you ever tried the well-known Hanoi Prawn Fritters? In Vietnamese, this dish is called Bánh Tôm Hà Nội, though many locals in Hanoi refer to it as Bánh Tôm Hồ Tây, which means West Lake Prawn Fritters. The name comes from its origins, little food stalls that began serving the fritters around the West Lake back in the mid-20th century. Since then, Hanoi Prawn Fritters have become a much-loved Vietnamese street food, known for their incredible crunch, colour and balance of flavours.
A crunchy classic with sweet potato twist
Traditionally, Hanoi Prawn Fritters are made from small prawns laid on a bed of crispy golden batter. Over time, the addition of shredded sweet potatoes gave the dish a new twist – not just for texture but also for that natural sweetness that balances out the savoury flavour. Served with loads of fresh salad vegetables, crunchy pickles and a tangy sweet and sour dipping sauce (nước chấm), this dish is a proper treat.
Today, I’m sharing my version of Bánh Tôm Hà Nội. It’s quick, easy and still absolutely delicious. I made a batch today for a family dinner, and it went down really well.
Choosing the right prawns
The prawns are, of course, the heart of the dish. I like using larger prawns as they’re meatier and give a satisfying bite. I leave the shells on, minus the heads – because that’s where a lot of crunch comes from. Just make sure to pick prawns with softer shells, and don’t forget to remove the black veins.
Sweet potatoes for flavour and crunch
Sweet potatoes are one my favourite ingredients, and I tend to use a generous amount in this dish. Peel and slice them into sticks about 4cm long, and soak in salted water for at least an hour. This helps them stay firm when frying and draws out excess starch.
Making the batter
The batter is a mix of plain flour, rice flour and tapioca flour in equal parts. Add a pinch of salt, baking powder, garlic granules, onion powder and turmeric powder for that subtle seasoning and beautiful colour. Add water gradually and mix into a thick batter – not too runny. Let it rest for about an hour before folding in the sweet potato strips.
Frying your Hanoi Prawn Fritters
Although I usually avoid deep frying, Hanoi Prawn Fritters are worth the effort. They really need to be done properly to get that signature crunch. Heat about half a litre of oil in a deep pan. Scoop out a portion of sweet potato batter with a ladle, place a prawn in the centre and gently lower it into the oil. Use a spoon or chopsticks to guide the fritter into the oil. Don’t overcrowd the pan – fry a few at a time until golden and crispy.
Double fry for extra crispiness
If you want the ultimate crispy fritter, I recommend double frying. First, fry until the prawns are pink and the batter has set. Then, just before serving, pop them in an air fryer at the highest temperature (240° for mine) for around 3 minutes. This reheats them and crisps them up beautifully without adding more oil. Of course, you could also deep fry them a second time, but I find air frying makes them much lighter.
Time to serve
Hanoi Prawn Fritters are best enjoyed fresh, served with a variety of salad leaves such as lettuce, coriander, mint and more. Don’t forget the sweet and sour dipping sauce (nươcs chấm) – it pulls everything together with a tangy punch. I usually also serve them with quick cucumber and carrot pickles. Although I forgot to include them in the photos this time, they were definitely on the table.
Why you should try Bánh Tôm Hà Nội
Whether you’re looking to try a new Vietnamese recipe or want to bring a bit of Hanoi street food into your kitchen, this Hanoi Prawn Fritters recipe is an absolute winner. Crisp, savoury, a little sweet and perfect for sharing – what more could you want?
I hope you’ll give this dish a try. It’s not only fun to make but also a real crowd-leaser. Let me know how it turns out!
Hanoi Prawn Fritters (Bánh Tôm Hà Nội) – A Crispy Vietnamese Favourite
Description
Hanoi Prawn Fritters (Banh Tom Ha Noi) are a beloved Vietnamese street food made with whole prawns and shredded sweet potatoes, fried in a light, golden batter until perfectly crispy. Traditionally served with fresh herbs, salad leaves, and a tangy nuoc cham dipping sauce, these fritters are full of texture and flavour – ideal for sharing at family meals or as a special weekend treat.
Ingredients
For the fritters
Nuoc cham dipping sauce
To serve
Instructions
-
Soak the Sweet Potato
- Place the shredded sweet potatoes in a bowl of water with a pinch of salt and soak for 1 hour.
- Drain and pat dry.
-
Make the Batter
- In a large bowl, mix the plain flour, rice flour and tapioca flour with the baking powder garlic granules, onion powder, turmeric and salt.
- Gradually add water to form a thick, smooth batter.
- Let rest for 1 hour.
-
Mix the Batter
- Fold the drained sweet potato strips into the batter.
-
Prepare for Frying
- Heat oil in a deep pan over medium heat (about 1/2 litre).
- Use large ladle to scoop the sweet potato batter, place a prawn in the middle, then gently slide into the hot oil.
-
Fry Until Golden
- Fry in batches, ensuring not to overcrowd the pan.
- Cook until golden and crispy, about 3-5 minutes each.
- Remove and drain on kitchen paper.
-
Second Fry (for extra crispiness)
- Just before serving, air-fry the fritters at 2410 °c for 2-3 minutes or deep fry again quickly to re-crisp.
-
Serve
- Serve hot with fresh salad leaves, herbs, nuoc cham dipping sauce and pickled vegetables on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 412kcal
- % Daily Value *
- Total Fat 22.73g35%
- Saturated Fat 1.65g9%
- Trans Fat 0.17g
- Cholesterol 78.75mg27%
- Sodium 748.8mg32%
- Potassium 226.06mg7%
- Total Carbohydrate 40.97g14%
- Dietary Fiber 1.69g7%
- Sugars 4.8g
- Protein 11.32g23%
- Vitamin A 264.35 mcg
- Vitamin C 2.36 mg
- Calcium 71.74 mg
- Iron 0.84 mg
- Vitamin D 0.06 mcg
- Vitamin E 5.69 mg
- Vitamin K 0.84 mcg
- Thiamin 0.07 mg
- Riboflavin 0.04 mg
- Niacin 1.88 mg
- Vitamin B6 0.25 mg
- Folate 22.39 mcg
- Vitamin B12 0.71 mcg
- Phosphorus 223.97 mg
- Magnesium 38 mg
- Zinc 0.92 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use prawns with softer shells for a crunchy but enjoyable texture.
- Double frying helps maintains crispiness, especially if serving later.
- Batter should be thick enough to coat the sweet potato without dripping.
