I love this recipe because the combination of crispy sweet potato fritters and juicy shrimp creates an irresistible texture packed with flavor. Plus, serving them with fresh herbs and nuoc cham sauce adds a bright, refreshing kick that’s perfect for impressing friends at a casual gathering.
The flavors and textures in Vietnamese shrimp and sweet potato fritters (Bánh Tôm Chiên Khoai Lang) are delightful. The fritters require that sweet potatoes be julienned in order to create the necessary crispy base.
Shrimp, of course, is the other main ingredient, and it comes through with a delightful seafood flavor. Now, the real trick to making these crispy fritters is the combination of rice flour, all-purpose flour, and turmeric powder, which gives the fritters a nice golden color.
I like to serve these with fresh lettuce and herbs and an easy dipping sauce (Nuoc cham). They are lovely snacks or appetizers; I think you’ll enjoy them!
Ingredients
Sweet Potatoes:
Abundant in fiber and vitamin A, they offer the true sweetness of nature.
Shrimp:
The protein content is high, and the fat content is low, and it provides a tasty, umami-rich flavor.
Rice Flour:
This is gluten-free and has a light, crispy texture.
Turmeric Powder:
Contributes to the flavor, adds a vivid hue, and provides anti-inflammatory effects.
Nuoc Cham Sauce:
These are the tastes we all enjoy when indulging in a beloved dish.
Ingredient Quantities
- 350g sweet potatoes, peeled and julienned
- 200g shrimp, peeled and deveined
- 150g rice flour
- 50g all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 250ml cold water
- Vegetable oil for frying
- Fresh lettuce leaves, for serving
- Fresh herbs (such as mint and cilantro), for serving
- Nuoc cham dipping sauce, for serving
Instructions
1. In a large mixing bowl, combine the rice flour, all-purpose flour, baking powder, sugar, salt, and turmeric powder. Mix well.
2. Slowly incorporate the cold water into the dry components, continuously mixing until you achieve a smooth batter. The consistency of the batter should be such that it would easily coat a spoon but not so thick that it would tend toward a dough.
3. The batter should have the julienned sweet potatoes mixed into it to the point where the sweet potatoes are well coated and seem to appear throughout the batter.
4. In a deep pan, heat medium-high vegetable oil. The oil should be about 1 inch deep.
5. When the oil is hot, take a small handful of sweet potato batter and gently place a shrimp on top. With the utmost care, lower the combination into the hot oil.
6. Fry the fritters, cooking a few at a time, until they are golden brown and crispy, approximately 3-4 minutes per side. Ensure the shrimp is fully cooked.
7. Using a slotted spoon, remove the fritters from the oil, and let them drain on paper towels to remove excess oil.
8. Use the remaining batter and shrimp to finish the process.
9. Place the fritters on a fresh lettuce-lined serving plate.
10. Immediately serve with fresh herbs and nuoc cham dipping sauce on the side for a delicious, crispy treat.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk or spoon for mixing
4. Deep pan for frying
5. Slotted spoon
6. Paper towels
7. Lettuce-lined serving plate
FAQ
-
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just ensure they are fully thawed and patted dry before using. -
Q: Can I substitute the sweet potatoes with regular potatoes?
A: While sweet potatoes are traditional, regular potatoes can be used for a different flavor profile. -
Q: What oil is best for frying the fritters?
A: A neutral oil with a high smoke point, like vegetable or canola oil, works well for frying these fritters. -
Q: How do I make the fritters extra crispy?
A: Ensure the oil is hot enough (around 175°C/350°F) and avoid overcrowding the pan when frying. -
Q: Can I prepare the batter in advance?
A: It’s best to make the batter fresh before frying, but you can prep the dry ingredients ahead of time. -
Q: How long do these fritters stay crispy?
A: Fritters are best served fresh and hot. They will gradually lose their crispiness as they cool.
Substitutions and Variations
Sweet potatoes: Use butternut squash or taro for a different taste.
Shrimp: For a vegetarian version, use firm tofu, peeled and diced.
Rice flour: For a similar crisp texture, use an equal amount of cornstarch.
Use soy sauce combined with lime juice and a touch of sugar as an alternative to nuoc cham dipping sauce.
Substitute fresh herbs like mint and cilantro with basil or parsley if they are not available.
Pro Tips
1. Chill the Batter: Before frying, let the batter rest in the refrigerator for about 30 minutes. This helps to relax the gluten and create a lighter, crispier texture in the fritters.
2. Maintain Oil Temperature: Use a thermometer to keep the oil consistently between 350-375°F (175-190°C). This ensures the fritters cook evenly and become crispy without absorbing too much oil.
3. Pat the Shrimp Dry: Before adding the shrimp to the batter, pat them dry with a paper towel. This helps the batter adhere better and prevents splattering when frying.
4. Fry in Batches: Avoid overcrowding the pan when frying. Too many fritters at once can lower the oil temperature, resulting in soggy fritters.
5. Serve Hot and Crispy: For the best texture, serve the fritters immediately after frying while they’re still hot and crispy. Keep them warm in a low oven if you need to fry them in multiple batches before serving.
Vietnamese Shrimp And Sweet Potato Fritters Banh Tom Chien Khoai Lang Recipe
My favorite Vietnamese Shrimp And Sweet Potato Fritters Banh Tom Chien Khoai Lang Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk or spoon for mixing
4. Deep pan for frying
5. Slotted spoon
6. Paper towels
7. Lettuce-lined serving plate
Ingredients:
- 350g sweet potatoes, peeled and julienned
- 200g shrimp, peeled and deveined
- 150g rice flour
- 50g all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 250ml cold water
- Vegetable oil for frying
- Fresh lettuce leaves, for serving
- Fresh herbs (such as mint and cilantro), for serving
- Nuoc cham dipping sauce, for serving
Instructions:
1. In a large mixing bowl, combine the rice flour, all-purpose flour, baking powder, sugar, salt, and turmeric powder. Mix well.
2. Slowly incorporate the cold water into the dry components, continuously mixing until you achieve a smooth batter. The consistency of the batter should be such that it would easily coat a spoon but not so thick that it would tend toward a dough.
3. The batter should have the julienned sweet potatoes mixed into it to the point where the sweet potatoes are well coated and seem to appear throughout the batter.
4. In a deep pan, heat medium-high vegetable oil. The oil should be about 1 inch deep.
5. When the oil is hot, take a small handful of sweet potato batter and gently place a shrimp on top. With the utmost care, lower the combination into the hot oil.
6. Fry the fritters, cooking a few at a time, until they are golden brown and crispy, approximately 3-4 minutes per side. Ensure the shrimp is fully cooked.
7. Using a slotted spoon, remove the fritters from the oil, and let them drain on paper towels to remove excess oil.
8. Use the remaining batter and shrimp to finish the process.
9. Place the fritters on a fresh lettuce-lined serving plate.
10. Immediately serve with fresh herbs and nuoc cham dipping sauce on the side for a delicious, crispy treat.
