Vietnamese Shrimp And Sweet Potato Fritters Banh Tom Recipe

Ever had one of those days where you’re craving something crispy, flavorful, and totally satisfying? This Vietnamese Shrimp and Sweet Potato Fritter recipe is about to be your new best friend in the kitchen!

I savor the Penang taste of shrimp and sweet potato fritters, Banh Tom. They are a wonderful source of protein and fiber, thanks to the succulent shrimp and sweet potatoes, along with the scant amount of all-purpose and rice flour.

Fresh herbs and nuoc cham brighten them as they become a superb snack or appetizer.

Vietnamese Shrimp And Sweet Potato Fritters Banh Tom Recipe Ingredients

• Shrimp: High in protein, low in calories; adds savory flavor.
• Sweet Potatoes: Rich in fiber, vitamins A and C; natural sweetness.
• All-Purpose Flour: Provides structure; contributes carbohydrates.
• Rice Flour: Ensures a crispy texture; gluten-free alternative.
• Turmeric Powder: Adds color; offers anti-inflammatory benefits.

Vietnamese Shrimp And Sweet Potato Fritters Banh Tom Recipe Ingredient Quantities

• 1 pound (450 g) shrimp, peeled and deveined
• 1 pound (450 g) sweet potatoes, peeled and julienned
• 1 cup (125 g) all-purpose flour
• 1/4 cup (30 g) rice flour
• 1 teaspoon baking powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup (240 ml) cold water
• Vegetable oil, for frying
• Lettuce leaves, for serving
• Fresh herbs (such as mint and cilantro), for serving
• Nước chấm (Vietnamese dipping sauce), for serving

How to Make this Vietnamese Shrimp And Sweet Potato Fritters Banh Tom Recipe

1. In a big bowl, mix well all-purpose flour, rice flour, baking powder, turmeric powder, salt, and ground black pepper.

2. Slowly mix cold water into the dry mixture, using a whisk to ensure that the batter forms smoothly and without lumps.

3. Mix sweet potatoes, cut into matchsticks, into batter until the sticks are well coated.

4. In a large pan or deep skillet, pour in about 1 inch of vegetable oil and heat it over medium-high heat until it registers 350°F (175°C).

5. Take a sizable spoonful of the sweet potato mix and place a shrimp on top, pressing them together.

6. Place the fritter in the hot oil, shrimp side facing up, taking care to slide it in gently so that it doesn’t splatter. The mixture can be done in two batches if your frying pan can’t hold all of the fritters at once.

7. Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy.

8. Using a slotted spoon, remove the fritters from the oil and drain on a plate lined with paper towels.

9. Present the warm fritters on a lettuce leaf and garnish them with fresh mint and cilantro.

10. Serve the Vietnamese Shrimp and Sweet Potato Fritters with nước chấm for dipping, and enjoy!

Vietnamese Shrimp And Sweet Potato Fritters Banh Tom Recipe Equipment Needed

1. Large mixing bowl
2. Whisk
3. Knife
4. Cutting board
5. Large pan or deep skillet
6. Cooking thermometer
7. Sizable spoon
8. Slotted spoon
9. Plate
10. Paper towels

FAQ

• Q: What kind of shrimp should I use?A: For the best texture and flavor, use medium to large shrimp that have been peeled and deveined.
• Q: Can I use a different type of flour?Some rice flour can be used in place of the all-purpose flour to give a crisper texture, but this original mix is a nice balance.
• Q: How do I ensure the fritters are crispy?A: Ensure that the oil is sufficiently heated before frying; the ideal temperature is about 350°F (175°C). To keep the oil at that temperature, fry in small batches.
• Q: Is there a substitute for turmeric powder?A: You can leave out turmeric altogether or swap it for a tiny bit of curry powder for color—though it will taste a bit different.
• Q: What is the best way to julienne sweet potatoes?A. Thinly slice the sweet potatoes into uniform matchsticks. Use a mandoline slicer or a sharp knife for this task. Slicing them evenly ensures they cook uniformly.
• Q: Can I prepare the batter in advance?A: Preparing the batter immediately before frying ensures that the carbonation from the baking powder is maintained, resulting in a fluffier texture.
• Q: How should I serve the fritters?A: Present the fritters on crisp lettuce leaves, with fresh herbs like mint and cilantro, and offer Nước chấm to dip them in.

Vietnamese Shrimp And Sweet Potato Fritters Banh Tom Recipe Substitutions and Variations

Shrimp:
Substituting with peeled and deveined prawns or diced firm tofu for a vegetarian option is always a good choice.
Sweet Potatoes:
Potatoes or carrots that are regular can serve as a substitute.
All-Purpose Flour:
If needed, use a gluten-free all-purpose flour blend instead.
Rice Flour:
Cornstarch can substitute for rice flour and assist in creating a crispy texture.
Turmeric Powder:
If turmeric is unavailable, ground cumin or paprika can provide a different flavor profile.

Pro Tips

1. Chill the Shrimp Before assembling the fritters, keep the shrimp in the refrigerator until you’re ready to fry. Cold shrimp will stay firm and maintain a better texture during frying.

2. Consistent Sweet Potato Size When julienning the sweet potatoes, aim for consistent matchstick sizes to ensure even cooking. This helps the sweet potato cook through without leaving the shrimp or batter overcooked.

3. Temperature Control Use a thermometer to monitor the oil temperature. Keeping the oil at a consistent 350°F (175°C) ensures that the fritters are crispy without being greasy and that they cook through evenly.

4. Drain Well After frying, let the fritters drain on a wire rack set over a baking sheet instead of using paper towels. This prevents them from sitting in excess oil and helps maintain their crispiness.

5. Herb Enhancement For a more vibrant dish, finely chop some of the fresh herbs and mix them into the batter before frying. This can infuse additional flavor directly into the fritters.