Description
These Shrimp and Sweet Potato Fritters, known as Bánh Tôm, are a crispy and flavorful Vietnamese appetizer. Made with a light and airy batter incorporating rice flour and sparkling water, these fritters combine the natural sweetness of julienned sweet potatoes with succulent shrimp, fried to a perfect golden crisp. Served with fresh herbs and a tangy, spicy nước chấm dipping sauce, they offer a delightful balance of textures and tastes that make for an irresistible starter or snack.
Ingredients
Scale
Fritters
- 1/2 pound raw shrimp (peeled and deveined, tails on)
- 2 medium sweet potatoes (peeled and julienned)
- 1 cup rice flour
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup cold sparkling water
- Vegetable oil (for frying)
- Fresh lettuce, mint, cilantro, and Thai basil (for serving)
Dipping Sauce (Nước Chấm)
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup water
- 2 tablespoons sugar
- 1 garlic clove (minced)
- 1 small red chili (sliced)
Instructions
- Prepare the batter: In a mixing bowl, combine rice flour, all-purpose flour, baking powder, turmeric powder, salt, and sugar. Gradually whisk in cold sparkling water until the batter is thick and smooth. Allow the batter to rest for 10 minutes to improve texture.
- Incorporate the sweet potatoes: Fold the julienned sweet potatoes into the rested batter, ensuring they are evenly coated.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet and heat over medium-high heat until hot enough for frying (around 350°F or 175°C).
- Fry the fritters: Scoop approximately 1/4 cup of the sweet potato batter into the hot oil, gently shaping each into a round fritter. Place one shrimp on top of each fritter, pressing it slightly into the batter. Fry the fritters in batches for 3 to 4 minutes on each side, or until they turn golden brown and crispy. Remove and drain on paper towels.
- Make the dipping sauce: In a small bowl, whisk together fish sauce, lime juice, water, sugar, minced garlic, and sliced chili until the sugar dissolves completely.
- Serve: Arrange the warm fritters on a platter with fresh lettuce and herbs such as mint, cilantro, and Thai basil. Use the dipping sauce as accompaniment for a traditional Vietnamese flavor experience.
Notes
- Keep the batter cold to ensure extra crispiness when frying.
- Serve fritters wrapped in lettuce leaves with fresh herbs for an authentic Vietnamese presentation.
- For a milder dipping sauce, remove the chili seeds or reduce the quantity of chili.
- Make sure the oil temperature is properly maintained to avoid greasy fritters.
