Shrimp and sweet potato fritter - Banh tom

By Helen Le Published: May 11, 2013

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

  • Yield: 20 (4-6 Servings)

A very crispy fritter that you can serve at a party.

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Ingredients
Instructions
  • Combine all ingredients for the batter and whisk well until smooth. Let it rest for 30 minutes.
  • For the white shrimps, trim off the tip of the heads, leggs and tails. Season with salt, pepper, chicken stock and minced garlic.
  • Peel the sweet potatoes and shred thinly with a mandolin or vegetable schredder. Soak in slightly salted water for 10 minutes. Drain and add to the batter.
  • Heat vegetable oil in a small and high saucepan to 175°C (350°F). Submerge banh tom mold (or a soup ladle; make sure it is dry) into the hot oil to grease and warm up. Place some sweet potato batter in to the mold. Deep 1-2 shrimps into the batter and place on top. Lower the mold into the hot oil. Wait 1 minute for the batter to firm up and bind the sweet potato and shrimp together. Then use chopsticks/spoon to push it out into the oil. Deep fry for another 4-5 minutes until golden brown. Remove and place on paper powel to drain.
  • To serve, cut the fritter into bite-sized pieces. Wrap in a piece of lettuce together with some chopped mint, corriander, cucumber and pickled carrots/kohlrabi/green papaya. Dunk into the dipping sauce and enjoy!

Note: I highly recommend using shrimps with the shell on for this recipe. Peeled shrimps will be overcooked and turn too dry. Try using small shrimps with soft shell. It’s very crunchy after deep-frying and tastes really good. The shell includes Calcium so it’s good for you