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close up of fried green rice flake crusted prawns with slotted spoon
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5 from 3 votes

Vietnamese Green Rice Flakes Crusted Prawns

These Vietnamese green rice flakes crusted prawns are deep fried to crunchy perfection then served with fragrant Vietnamese herbs and addicting nuoc cham.
Prep Time15 mins
Cook Time25 mins
Course: Appetizer
Cuisine: Vietnamese
Servings: 4 servings
Author: Vy Tran


  • 1 pound head on prawns, shell on, deveined
  • 1/2 teaspoon salt
  • salt and freshly ground pepper
  • 1 large egg, cold
  • 1 cup rice flour
  • 1/4 cup club soda, cold
  • 3/4 cup green rice flakes
  • 2 quart vegetable oil for deep frying

For serving

  • 1 head of butter lettuce
  • 1 handful of Thai basil
  • 1 handful of Vietnamese mint
  • 1 handful of peppermint
  • 1 handful of of perilla leaves

Nuoc Cham

  • 2 tablespoons fish sauce
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon fresh lime juice
  • 2 garlic cloves, finely chopped
  • 1 red bird's eye chili, thinly sliced


  • To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.
  • Whisk rice flour, egg, 1/2 teaspoon salt, and club soda in a large bowl until smooth.
  • Place green rice flakes in a shallow bowl.
  • Season prawns with salt and pepper and put them in a separate bowl.
  • Heat oil n a large saucepan to 350-375 degrees F.
  • Dip a prawn into the batter, roll it in green rice flakes until completely coated. Repeat with another two prawns.
  • Lower the prawns into the oil and fry for 2-3 minutes until golden. Remove the prawns from oil and drain on a plate lined with paper towel. Repeat with remaining prawns.
  • Serve immediately with lettuce, fresh herbs, and nuoc cham.