Hot new Melbourne star and co-owner of Coda, Adam D’Sylva is the go-to man for fresh, lively streetwise but-glam Vietnamese food. Explore the world of fish sauce, fresh betel leaves and tropical sugarcane as you discover just how fresh and fragrant (and fabulous) Vietnamese food can be in the hands of a very 21st century chef.


  • 2 cloves garlic

  • 1 knob of ginger

  • 1 green banana chilli

  • 100g prawn cutlets

  • 10ml oyster sauce

  • 4 kaffir lime leaves

  • ¼ cup coriander leaves

  • 10ml fish sauce

  • 1tsp castor sugar

  • 4 betel leaves

  • Tapioca flour for dusting

  • vegetable oil for frying

  • Soy Vinegar Dipping Sauce

  • 250ml soy, we use Healthy Boy brand

  • 150ml rice wine vinegar

  • Tapioca batter

  • 100g tapioca flour

  • 100g rice flour

  • 100g glutinous rice flour

  • soda water


  • 1.

    In a mortar and pestle pound garlic, ginger and chilli to a smooth paste.

  • 2.

    In a blender add prawns, garlic paste, oyster sauce, lime leaves, coriander, fish sauce and sugar. Blend until smooth.

  • 3.

    Place betel leaf shiny side down, spoon prawn mix onto leaf, close by bringing the tip and bottom of leaf together.

  • 4.

    Dust in tapioca flour, dip leaf in the tapioca batter and fry for four minutes until crispy and cooked through.

  • 5.

    Serve with soy vinegar dipping sauce.

  • Soy Vinegar Dipping Sauce:

  • 1.

    Combine soy and vinegar together and mix well.

  • Tapioca Batter:

  • 1.

    Combine all flours, gradually add cold soda water until it is pouring consistency.

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