If you have a craving for something crispy, flavorful, and utterly addictive, look no further than this Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe. Originating from Vietnam, these golden fritters combine the natural sweetness of julienned sweet potatoes with succulent shrimp, all enveloped in a light, spiced batter that fries up to perfection. Each bite delivers a delightful crunch followed by layers of savory, slightly earthy, and fragrant notes that will have your guests asking for seconds before dinner even starts. It’s one of those dishes that’s deliciously simple yet impressive enough to make any meal feel special.
Ingredients You’ll Need
The magic of this Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe lies in its straightforward ingredients that each play a vital part in texture and flavor. From the starchy sweetness of sweet potatoes to the lightness of sparkling water in the batter, every component comes together seamlessly.
- 1 pound raw shrimp: Peeled and deveined with tails left on for that beautiful presentation and easy handling while eating.
- 2 medium sweet potatoes: Peeled and julienned to create a crispy, tender base with a touch of natural sweetness.
- 1 cup all-purpose flour: Forms the gluten structure in the batter, helping the fritters hold together perfectly.
- 1/4 cup rice flour: Adds extra crispiness and a light texture to the fritters.
- 1/2 teaspoon baking powder: Provides a gentle lift, ensuring the fritters are airy and not too dense.
- 1/2 teaspoon turmeric powder: Imparts a subtle earthy flavor and gorgeous golden color.
- 1/2 teaspoon salt: Balances and enhances all the other flavors.
- 1/4 teaspoon black pepper: Adds a slight peppery warmth to the batter.
- 1 cup cold sparkling water: Keeps the batter light and bubbly for frying, which is crucial to achieving that irresistible crisp.
- Vegetable oil: For deep frying, providing that perfect golden crust.
- Fresh herbs (lettuce, mint, cilantro): Fresh, bright accompaniments that add freshness and contrast to the fried fritters.
- Nước chấm dipping sauce: The classic Vietnamese sweet, tangy, and spicy sauce that completes every bite.
How to Make Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
Step 1: Prepare the Batter and Sweet Potatoes
Start by whisking together all-purpose flour, rice flour, baking powder, turmeric powder, salt, and black pepper in a large bowl. Gradually pour in the cold sparkling water while whisking, until the batter becomes smooth and thick but still light. Letting the batter rest is key because it allows the flour to hydrate fully, resulting in a better texture for frying. Once rested, fold in the julienned sweet potatoes until they’re well coated.
Step 2: Heat the Oil
Pour about one inch of vegetable oil into a deep skillet and warm it over medium heat. The oil needs to shimmer but not smoke—this ensures your fritters cook evenly and develop a beautiful golden crust. Maintaining the right temperature is crucial to avoid greasy or undercooked fritters.
Step 3: Fry the Fritters
Scoop a heaping spoonful of the sweet potato batter into the hot oil, shaping it into a round fritter. Immediately press one shrimp on top, tail side up for a lovely presentation, and gently fry each side for 2 to 3 minutes until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate, allowing excess oil to drain. Repeat until all batter and shrimp are used.
How to Serve Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
Garnishes
Fresh herbs are more than just decoration; they bring a bright, aromatic contrast that balances the richness of the fritters. Serve the fritters alongside crisp lettuce leaves, fragrant mint, and fresh cilantro — perfect for wrapping bites or adding a refreshing bite between the crispy structures.
Side Dishes
These fritters pair wonderfully with light, cool sides such as pickled vegetables or a simple cucumber salad to brighten up the palate. A bowl of jasmine rice or vermicelli noodles can transform this appetizer into a more substantial meal without overshadowing the main star—the Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe itself.
Creative Ways to Present
For an impressive party platter, arrange the fritters on a bed of fresh herbs with small bowls of nước chấm sauce for dipping. Another fun idea is to serve each fritter atop a crisp rice cracker or leaf of lettuce, topped with a drizzle of chili-lime sauce for an exciting flavor twist. This makes eating into a hands-on experience your guests will love.
Make Ahead and Storage
Storing Leftovers
You can store leftover fritters in an airtight container in the refrigerator for up to two days. They remain tasty but will lose some crispness, so it’s best to enjoy them soon after cooking.
Freezing
To freeze, arrange the fritters in a single layer on a baking sheet lined with parchment and freeze until firm. Transfer to a resealable freezer bag and store for up to one month. Frozen fritters can be cooked directly from frozen, making this recipe great for meal prep.
Reheating
Reheat leftover or frozen fritters in a hot oven or air fryer at 375°F (190°C) for 5–7 minutes until warmed through and crisp on the outside. Avoid microwaving if you want to preserve their crunch.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes, you can swap sweet potatoes for regular potatoes, but the flavor and sweetness will differ. Sweet potatoes bring a unique natural sweetness and earthy flavor that balances perfectly with shrimp.
Is it necessary to leave the shrimp tails on?
Leaving the tails on is traditional and makes the fritters look beautiful while providing a handy little “handle” when eating. However, you can remove them if you prefer a neater bite.
What if I don’t have rice flour?
If you don’t have rice flour, you can use extra all-purpose flour, but the fritters might be slightly less crispy. Rice flour adds a delicate crunch that elevates this recipe.
Can I make the batter ahead of time?
It’s best to make the batter just before frying to prevent the sweet potatoes from becoming soggy. However, you can prepare the dry mix in advance and store it in an airtight container.
What is nước chấm, and can I substitute it?
Nước chấm is a classic Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili. If you don’t have it, a simple mix of soy sauce, lime juice, and a touch of sugar makes a decent quick substitute.
Final Thoughts
There is something truly joyful about making and sharing this Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe. Its combination of vibrant colors, crispy textures, and harmonious flavors makes it an appetizer that’s both comforting and exciting. Give this recipe a try—you’ll soon see why it’s a beloved favorite that brings a little bit of Vietnamese magic to your table with every bite.
Print
Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Description
Crispy Vietnamese Shrimp and Sweet Potato Fritters (Bánh Tôm) are a delightful appetizer combining fresh shrimp and julienned sweet potatoes in a light, turmeric-spiced batter. Fried until golden and served with fresh herbs and tangy nước chấm dipping sauce, these fritters offer a perfect balance of texture and flavor.
Ingredients
Fritters
- 1 pound raw shrimp, peeled and deveined (leave tails on for presentation, optional)
- 2 medium sweet potatoes, peeled and julienned
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold sparkling water (or more as needed)
- Vegetable oil for frying
For Serving
- Fresh herbs (lettuce, mint, cilantro)
- Nước chấm dipping sauce
Instructions
- Prepare the batter: In a large bowl, whisk together all-purpose flour, rice flour, baking powder, turmeric powder, salt, and black pepper. Gradually add cold sparkling water while whisking until a smooth, thick batter forms. Let the batter rest to ensure proper texture.
- Combine sweet potatoes: Add the julienned sweet potatoes into the batter, mixing gently to coat them evenly with the batter, which helps create the fritters’ structure and crispiness.
- Heat oil: Pour about 1 inch of vegetable oil into a deep skillet and heat over medium until shimmering and hot enough for frying, ensuring the fritters cook evenly and develop a golden crust.
- Fry the fritters: Scoop a heaping spoonful of the sweet potato batter into the hot oil, shaping it into a round fritter. Press one shrimp on top of each fritter for presentation and added flavor. Fry each side for 2 to 3 minutes or until golden brown and crisp.
- Drain and repeat: Remove fritters from the oil and place them on a paper towel-lined plate to drain excess oil. Continue frying the remaining batter and shrimp in batches, avoiding overcrowding the pan.
- Serve: Serve the warm shrimp and sweet potato fritters with fresh herbs such as lettuce, mint, and cilantro, alongside traditional Vietnamese nước chấm dipping sauce for an authentic taste experience.
Notes
- For extra crispiness, ensure the batter is cold and avoid overcrowding the pan to maintain oil temperature.
- You can substitute regular sweet potatoes with Japanese sweet potatoes if you prefer a firmer texture.
- Leaving the tails on shrimp enhances the visual appeal but can be removed according to preference.
