This recipe totally captures my love for fusion flavors, blending the succulent taste of shrimp with the comforting warmth of sweet potatoes and aromatic herbs. Plus, the crunch factor on these fritters is next level, and when combined with the zingy nuoc cham dipping sauce, it’s a culinary experience I can’t get enough of!
I adore putting together delicious dishes, and Banh Tom Sweet Potato Shrimp Fritters are a delightful blend of textures and flavors. With tender shrimp, sweet potatoes that are packed with nutrients, and a crispy coating that’s made with rice flour and cornstarch, each bite is a tantalizing combo of both crispy and tender.
As we learned in the test kitchen, the key to having both textures is successfully shallow frying the fritters. I also served them with fresh herbs and nuoc cham, and they were irresistible.
Ingredients
Shrimp: An addition of seafood flavor with a protein punch and low-carb count.
Sweet potatoes are abundant in fiber and vitamins and are a source of natural sweetness and carbohydrates.
Rice Flour: Free of gluten, it helps produce a delicate, crispy texture.
Powdered Turmeric: Provides properties that counteract inflammation and a flavor that is warm and earthy.
Green onions: They provide a fresh, mild flavor of onion and are antioxidant-rich.
Nuoc Cham: A dipping sauce that is sweet and sour and enhances the dish’s flavor.
Ingredient Quantities
- 1 pound shrimp, peeled and deveined
- 2 medium sweet potatoes, peeled and julienned
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon turmeric powder
- 1 cup cold water
- 2 scallions, finely chopped
- Vegetable oil for frying
- Fresh lettuce leaves, for serving
- Fresh herbs (mint, cilantro, and Thai basil), for serving
- Nuoc cham (Vietnamese dipping sauce), for serving
Instructions
1. In a big mixing bowl, combine the rice flour, cornstarch, baking powder, salt, white pepper, and turmeric powder. While stirring, gradually add the cold water to form a smooth batter.
2. Incorporate the sweet potatoes, cut into julienne, and the scallions, chopped fine, into the batter. Mix thoroughly until everything is well coated.
3. In a large frying pan, pour about 1 inch of vegetable oil; heat it over medium-high heat until it is 350°F (175°C).
4. Grasp the shrimp with either a spoon or chopsticks. Dip the shrimp into the batter to cover it and also the sweet potato mixture.
5. Lower the shrimp and sweet potato mixture into the hot oil very carefully, and fry in small batches so that the pan doesn’t become too crowded.
6. Each fritter should be fried for about 3-4 minutes on each side, or until it is golden brown and crispy. Ensure thorough cooking of the shrimp.
7. With a slotted spoon, remove the fritters from the oil. Drain them on a plate lined with paper towels to soak up excess oil.
8. Perform the process of coating with the batter and frying with the remaining shrimps and sweet potato mixtures.
9. Set the freshly made fritters on a serving platter, with crispy lettuce leaves coming fresh from the garden. I daintily arranged the batter-fried veggies on the platter.
10. Serve the warm fritters with fresh herbs such as mint, cilantro, and Thai basil for garnishing; and small bowls of nuoc cham dipping sauce for dipping.
Equipment Needed
1. Big mixing bowl
2. Measuring cups and spoons
3. Whisk
4. Knife
5. Cutting board
6. Large frying pan
7. Thermometer (optional, for checking oil temperature)
8. Spoon or chopsticks
9. Slotted spoon
10. Plate lined with paper towels
11. Serving platter
FAQ
- Q: Can I use frozen shrimp for this recipe?A: Absolutely. Just ensure that you thaw them out fully and dry them with a patting motion before you utilize them.
- Q: Is there an alternative to rice flour I can use?A: All-purpose flour works, but it usually results in a cake with a slightly different texture than one made with rice flour.
- Q: How do I julienne sweet potatoes?A: Employ a mandoline slicer or a very sharp knife to slice the sweet potatoes into thin matchsticks.
- Q: Can the fritters be made ahead of time?Fresh preparation is ideal, but you can make the batter beforehand and fry them right before they’re served.
- Q: What kind of oil is best for frying the fritters?Use a high-heat frying oil such as canola or sunflower that is neutral and will not affect the taste of your dish.
- Q: How do I keep the fritters crispy?A: To maintain crispiness, fry them at the right temperature and serve hot.
- Q: What is nuoc cham and how do I make it?Nuoc cham is a dipping sauce found in Vietnam. It is made with fish sauce, lime juice, sugar, and chilies.
Substitutions and Variations
Replacement for Shrimp: Use thinly sliced chicken breast or firm tofu in place of shrimp. Both are good options for a different (but also tasty) protein.
Sweet potatoes. Substitute with regular potatoes or taro. Alternatives: Regular potatoes, taro.
Rice flour can be substituted with all-purpose flour, although it might change the texture a bit.
Arrowroot powder or tapioca starch can be used instead of cornstarch.
Nuoc cham: If needed, pair it with a dip made from soy sauce instead.
Pro Tips
1. Chill the Batter: After mixing the batter, let it rest in the refrigerator for about 15-20 minutes. This will help the flour fully hydrate and make the fritters crispier.
2. Consistent Oil Temperature: Use a kitchen thermometer to ensure the oil stays at 350°F (175°C) while frying. This prevents soggy fritters and ensures they cook evenly.
3. Batch Frying: Avoid overcrowding the pan when frying. Fry the fritters in small batches to maintain the oil temperature and achieve a crisp, golden-brown finish.
4. Alternative Fats: For an extra depth of flavor, consider using coconut oil or adding a splash of sesame oil to the vegetable oil for frying.
5. Pre-Serve Warm-Up: If you’re making a large batch ahead of time, warm the fritters in a hot oven (around 350°F/175°C) for a few minutes before serving to restore their crispy texture.
Banh Tom Sweet Potato Shrimp Fritters Recipe
My favorite Banh Tom Sweet Potato Shrimp Fritters Recipe
Equipment Needed:
1. Big mixing bowl
2. Measuring cups and spoons
3. Whisk
4. Knife
5. Cutting board
6. Large frying pan
7. Thermometer (optional, for checking oil temperature)
8. Spoon or chopsticks
9. Slotted spoon
10. Plate lined with paper towels
11. Serving platter
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 medium sweet potatoes, peeled and julienned
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon turmeric powder
- 1 cup cold water
- 2 scallions, finely chopped
- Vegetable oil for frying
- Fresh lettuce leaves, for serving
- Fresh herbs (mint, cilantro, and Thai basil), for serving
- Nuoc cham (Vietnamese dipping sauce), for serving
Instructions:
1. In a big mixing bowl, combine the rice flour, cornstarch, baking powder, salt, white pepper, and turmeric powder. While stirring, gradually add the cold water to form a smooth batter.
2. Incorporate the sweet potatoes, cut into julienne, and the scallions, chopped fine, into the batter. Mix thoroughly until everything is well coated.
3. In a large frying pan, pour about 1 inch of vegetable oil; heat it over medium-high heat until it is 350°F (175°C).
4. Grasp the shrimp with either a spoon or chopsticks. Dip the shrimp into the batter to cover it and also the sweet potato mixture.
5. Lower the shrimp and sweet potato mixture into the hot oil very carefully, and fry in small batches so that the pan doesn’t become too crowded.
6. Each fritter should be fried for about 3-4 minutes on each side, or until it is golden brown and crispy. Ensure thorough cooking of the shrimp.
7. With a slotted spoon, remove the fritters from the oil. Drain them on a plate lined with paper towels to soak up excess oil.
8. Perform the process of coating with the batter and frying with the remaining shrimps and sweet potato mixtures.
9. Set the freshly made fritters on a serving platter, with crispy lettuce leaves coming fresh from the garden. I daintily arranged the batter-fried veggies on the platter.
10. Serve the warm fritters with fresh herbs such as mint, cilantro, and Thai basil for garnishing; and small bowls of nuoc cham dipping sauce for dipping.
