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
Scale
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.
