Vietnamese Shrimp & Sweet Potato Fritters (Banh Tom)
A super easy to make shrimp and sweet potato fritter that is served with nuoc cham, lettuce, and assorted herbs.
Servings: 4 people
- 1 ¼ cup potato starch
- 1 tsp baking powder
- 1 tsp turmeric
- 2 eggs
- ½ cup water
- 1 tsp salt
- 1 lb shrimp shell on, halved
- 2 lb sweet potatoes julienned
Combine all the ingredients through salt in a large bowl. Whisk until a smooth, loose batter forms.
Pat dry the shrimp and sweet potatoes. They don’t have to be bone dry, but get as much of the liquid off them as possible. Add them to the bowl. Mix to coat them with the batter.
Heat a couple cups of oil to 300 degrees F. You can use a cast iron skillet, stainless steel pan/pot, or dutch oven. Make sure the oil is ~1 inch deep.
Cover a large plate with paper towels. This is where you will place the fritters after they’re done frying.
Using a ladle, scoop and drop the sweet potato fritters into the pan. Fry for 5-10 minutes until crispy on all sides. If the oil doesn’t fully cover the fritters, cook for 5 minutes on each side. When done, they should be a deep orange color and crispy all over.
Scoop each fritter onto the plate with the paper towels. The paper towels will soak up any excess oil. Repeat this process until all the fritters are done.
Serve with lettuce, mint, and nuoc cham. Other optional herbs and vegetables you can include are cucumbers, carrots, Thai basil, and rau ram (Vietnamese coriander).
- I chose to use a loose batter because I like to see the orange color of the sweet potatoes. If you want to use a thicker batter, add more potato starch.
- If you don't have potato starch, substitute with corn starch or rice flour.
Calories: 521kcal | Carbohydrates: 88g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 368mg | Sodium: 1754mg | Potassium: 1399mg | Fiber: 10g | Sugar: 11g | Vitamin A: 32294IU | Vitamin C: 12mg | Calcium: 338mg | Iron: 5mg