Name: Vietnamese Shrimp and Sweet Potato Fritters (Banh Tom)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 cup all-purpose flour; 2 tablespoons rice flour (can sub with corn starch); 1 teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon chicken bouillon powder (can sub with ½ teaspoon salt); ½ teaspoon turmeric powder; 2 green onions (bottom white and light green part only; thinly sliced); 1 egg; 10 oz sweet potato (1 medium potato, peeled and sliced into matchsticks); 1 cup water (room temperature); 1 lb shrimp (any size); ½ teaspoon salt; ½ teaspoon chicken bouillon powder (can sub with ¼ teaspoon salt); ½ teaspoon ground black pepper; 2 tablespoons rice flour (can sub with corn starch); Neutral oil for deep frying; Lettuce; Vietnamese herbs; Vietnamese Dipping sauce (Nuoc Cham)

Description

A tasty Northern Vietnamese street food featuring shrimp and sweet potatoes deep-fried in a light batter. Enjoy these crunchy fritters with lettuce, fresh herbs, and a sweet and savory dipping sauce. This recipe makes about 14 fritters.

Ingredients

Units Scale

Batter

1 cup all-purpose flour
2 tablespoons rice flour (can sub with corn starch)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chicken bouillon powder (can sub with 1/2 teaspoon salt)
1/2 teaspoon turmeric powder
2 green onions (bottom white and light green part only; thinly sliced)
1 egg
10 oz sweet potato (1 medium potato, peeled and sliced into matchsticks)
1 cup water (room temperature)

Shrimp

1 lb shrimp (any size)
1/2 teaspoon salt
1/2 teaspoon chicken bouillon powder (can sub with 1/4 teaspoon salt)
1/2 teaspoon ground black pepper
2 tablespoons rice flour (can sub with corn starch)

Oil and Accompaniments

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Instructions

Make the batter: In a large bowl, mix together all-purpose flour, rice flour, salt, ground black pepper, chicken bouillon powder, turmeric powder, thinly sliced green onions, egg, julienned sweet potatoes, and water until evenly combined and batter is smooth.
Prepare shrimp: In another bowl, season shrimp with salt, chicken bouillon powder, and ground black pepper. Toss together with rice flour until evenly coated. Set aside.
Deep fry: Heat oil in a large skillet to 350°F. To a large wooden spoon, add shrimp, then add sweet potatoes on top using chopsticks or tongs. Using chopsticks prevent placing a thick layer of batter. Lower the wooden spoon into the hot oil while using another spoon to push off the mixture. Make 3 to 4 fritters at a time without overcrowding. Deep-fry for two minutes, then flip and fry for another minute until golden and crispy (about 3 minutes total). Drain on a wire rack or plate lined with paper towels.
Serve: Arrange lettuce and herbs on a platter and place fritters on top. To enjoy, wrap fritters and herbs in lettuce leaves and dip in sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Deep Fry
Cuisine: Asian, Vietnamese