If you’re craving a crunchy, flavorful snack that bursts with vibrant Vietnamese flavors, the Vietnamese Shrimp and Sweet Potato Fritters Recipe is exactly what you need. These golden, crispy fritters combine the natural sweetness of perfectly cut sweet potatoes with juicy, marinated shrimp, all enveloped in a light, turmeric-spiked batter. Each bite delivers a perfect balance of savory and sweet, complemented by fragrant herbs and a tangy dipping sauce. Whether you’re serving them as an appetizer, side dish, or just a delightful treat, this recipe is sure to become a beloved favorite at your table.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step towards making magic in your kitchen. Each component plays a special role in creating the crispy texture, wonderful aroma, and authentic taste of this Vietnamese classic.
- Eggs (2 large): Whisked to provide structure and fluffiness to the batter.
- All-purpose flour (1 ½ cups / 230 g): The main base for a sturdy but tender fritter crust.
- Rice flour (½ cup / 62 g): Adds extra crispiness and a delicate texture.
- Salt (½ teaspoon / 4 g): Enhances the overall flavor of the fritters.
- Turmeric powder (1 teaspoon / 3 g): Brings a hint of earthiness and that golden hue.
- Sparkling water or club soda (2 cups / 475 ml): Keeps the batter light and airy, ensuring a crunchy bite.
- Corn starch (½ cup / 65 g): Helps to achieve a crisp, non-greasy exterior.
- Sweet potatoes (2 lb): Thinly sliced into matchsticks to add natural sweetness and color.
- Shrimp (1 lb, shell intact): Provides juicy, savory bites that perfectly complement the sweet potato.
- Shallot (1 minced): Adds a subtle layer of aromatic sweetness.
- Garlic (2 cloves minced): Infuses the shrimp with a punch of flavor.
- Chicken bouillon powder (1 teaspoon / 5 g): Boosts savory depth in the shrimp mixture.
- Pepper (¼ teaspoon): Gives a gentle kick without overpowering the flavors.
- Lettuce, mint, and Vietnamese perilla (rau ram): Fresh herbs to serve and balance the richness.
- Vietnamese dipping sauce (nuoc cham): A tangy, sweet, and spicy dip that completes the dish.
How to Make Vietnamese Shrimp and Sweet Potato Fritters Recipe
Step 1: Prepare the Batter
Start by whisking the eggs vigorously until they turn pale yellow and frothy—this adds lightness. Next, sift together your flours, salt, and turmeric right over the eggs for a well-mixed, lump-free base. Add the sparkling water to the bowl and whisk to blend everything into a smooth batter. Finally, stir in the corn starch to get that signature crispiness. Sift the batter one more time to catch any stubborn clumps, then cover it and let it rest for at least 30 minutes—this resting period is key to achieving the perfect crunch.
Step 2: Prep the Sweet Potato and Shrimp
While the batter chills out, get your sweet potatoes ready by peeling and cutting them into thin matchsticks—think French fry thickness but a bit longer. Soak these ‘fries’ in saltwater for about 15 minutes to prevent browning and to draw out excess moisture, which keeps them extra crispy. After soaking, rinse and pat them completely dry. For the shrimp, remove the legs and rinse them well, then marinate with minced shallot, garlic, chicken bouillon, and pepper to lock in that addictive savory flavor.
Step 3: Combine Sweet Potato with the Batter
Once rested, gently fold the sweet potato matchsticks into the batter, ensuring every piece is beautifully coated. This coating is what will turn the sweet potatoes into golden crunchy delights when fried.
Step 4: Shape and Fry the Fritters
Heat two pans of oil: one shallow skillet with about ¼ inch of oil and a deeper pot with 2 inches of oil, both warmed to around 300 degrees Fahrenheit. Use a slotted spoon to scoop a handful of the coated sweet potatoes, shape them loosely into fritters, and dip each shrimp in batter before placing it on top. Fry the fritters first in the skillet; this initial fry helps them take a solid shape and partially cook close to the surface. After about 3 minutes, transfer them carefully to the deeper pot for a second fry that crisps them through and cooks the shrimp fully—expect an additional 3 to 4 minutes of frying, flipping once to ensure golden perfection and pink, juicy shrimp.
Step 5: Drain and Cool
Once fried, place the fritters on a wire rack lined with paper towels to drain excess oil and maintain their crispy texture. Avoid stacking or crowding them, so they stay perfectly crunchy as they cool.
How to Serve Vietnamese Shrimp and Sweet Potato Fritters Recipe
Garnishes
Fresh herbs like mint and Vietnamese perilla add a refreshing brightness that contrasts beautifully with the rich, crispy fritters. Adding crisp lettuce leaves not only provides texture balance but also helps to wrap bites for a satisfying hand-held option. Don’t forget the classic Vietnamese dipping sauce, nuoc cham, with its perfect sweet, sour, and spicy harmony—it’s an absolute must-have!
Side Dishes
These fritters pair wonderfully with a simple bowl of steamed jasmine rice or a light, fresh noodle salad. A crunchy, pickled vegetable side can also elevate the experience, cutting through the richness with acidity and crispness. You could also serve them alongside a light broth soup for a balanced meal.
Creative Ways to Present
Serve the fritters family-style on a large platter layered with herbs and lettuce, inviting everyone to build their own flavorful bites. For a party, try stacking them with mini skewers and a side of dipping sauce in small bowls for easy sharing. You can even use rice paper to wrap these fritters with fresh herbs and dips for a delightful fusion appetizer.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vietnamese shrimp and sweet potato fritters in an airtight container in the refrigerator for up to 2 days. This short storage window ensures they maintain their crispy texture and fresh flavors without becoming soggy or bland.
Freezing
If you want to save some for later, flash freeze the fritters on a baking sheet before transferring them to a freezer-safe bag or container. This prevents them from sticking together. Frozen fritters can be stored for up to 1 month for quick and tasty snacks whenever you crave them.
Reheating
To revive the fritters’ crunch after storage, reheat them in a preheated oven or toaster oven at 350 degrees Fahrenheit for around 8-10 minutes. Avoid microwaving as it will make them soggy. For the best results, place them on a wire rack in the oven so air circulates evenly around each fritter.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can work well—but be sure to thaw and pat them completely dry before marinating and frying to avoid extra moisture that can affect crispiness.
What’s the best oil to use for frying these fritters?
Choose an oil with a high smoke point like vegetable, canola, or peanut oil. These oils maintain stable temperatures and help you achieve a perfectly crispy and golden finish without imparting extra flavors.
Can I make the batter ahead of time?
It’s best to prepare the batter fresh and let it rest for 30 minutes before using. However, you can mix the dry ingredients in advance and combine everything including the sparkling water and eggs just before making the fritters for the best texture.
Is it possible to make these fritters gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure your rice flour and other ingredients are certified gluten-free. This adaptation works well but might alter the crispiness slightly.
How do I know when the shrimp is perfectly cooked in the fritters?
The shrimp should turn a bright pink color and curl slightly. Usually, a total frying time of 6-7 minutes (combined shallow and deep frying) ensures the shrimp cooks through without overcooking and becoming tough.
Final Thoughts
I simply can’t get enough of the Vietnamese Shrimp and Sweet Potato Fritters Recipe—it’s the perfect blend of crispy, savory, and sweet, with just the right herbal freshness and dipping sauce zing to create a truly memorable dish. Whether you’re making appetizers for friends or a special snack to enjoy any day, these fritters promise a satisfying crunch and flavors that keep you coming back for more. Give this recipe a try and watch how quickly everyone falls in love with each golden bite!
PrintVietnamese Shrimp and Sweet Potato Fritters Recipe
Vietnamese Shrimp and Sweet Potato Fritters, known as Banh Tom, are crispy, golden fritters made with sweet potato matchsticks and marinated shrimp coated in a light turmeric batter. Double-fried for extra crunch, these savory snacks are served with fresh herbs and traditional Vietnamese dipping sauce (nuoc cham) for an authentic and delicious appetizer or side dish.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Appetizer & Sides
- Method: Frying
- Cuisine: Vietnamese
Ingredients
Batter
- 2 large eggs
- 1 ½ cups (230 g) all-purpose flour
- ½ cup (62 g) rice flour
- ½ teaspoon (4 g) salt
- 1 teaspoon (3 g) turmeric powder
- 2 cups (475 ml) sparkling water or club soda
- ½ cup (65 g) corn starch
Sweet Potato
- 2 lb sweet potato, cut into thin matchsticks (3–4 inches long and ¼ inch thick)
- Water and salt (for soaking)
Shrimp
- 1 lb shrimp, shell intact
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon (5 g) chicken bouillon powder
- ¼ teaspoon pepper
Serve With
- Lettuce
- Mint
- Vietnamese Perilla (Rau Ram)
- Vietnamese Dipping Sauce (nuoc cham)
Instructions
- Make the Batter: Whisk the eggs in a large mixing bowl until pale yellow and frothy for 2-3 minutes. Sift in the all-purpose flour, rice flour, salt, and turmeric powder, then whisk to combine. Gradually add sparkling water and continue whisking until smooth. Lastly, whisk in the corn starch. Sift the batter through a fine mesh sieve into another bowl to remove any lumps. Cover and rest the batter for at least 30 minutes, allowing the flours to fully hydrate for a crispy finish.
- Prepare Sweet Potatoes: Peel and cut sweet potatoes into thin matchsticks approximately 3-4 inches long and ¼ inch thick, similar in size to French fries. Soak in salted water for at least 15 minutes to prevent browning and to draw out excess moisture for crispiness. After soaking, rinse and pat dry completely.
- Coat Sweet Potatoes: Add the rested batter to the dried sweet potato matchsticks and gently mix until all pieces are evenly coated.
- Marinate the Shrimp: Remove shrimp legs and rinse under water. Pat dry thoroughly. In a medium bowl, combine shrimp with minced shallot, garlic, chicken bouillon powder, and pepper. Let it marinate briefly while preparing the oil for frying.
- Heat Oils for Double Frying: In a medium skillet, add about ¼ inch of oil and heat to 300°F. In a separate heavy-bottom pot, add about 2 inches of oil and heat to 300°F as well. Using a candy thermometer ensures precise temperature control essential for crispiness and avoiding greasy fritters.
- Form and Fry Fritters – First Fry: Stir the sweet potato and batter mixture to recoat. Using a large slotted spoon or spider strainer, scoop a handful of coated sweet potatoes and shape into fritters. Dip marinated shrimp in batter and place on top of the sweet potato fritter. Gently slide each fritter into the medium skillet’s oil. Fry for about 3 minutes until the fritter holds together and forms a light crust.
- Double Fry – Second Fry: Transfer fritters from the skillet to the deeper pot of oil heated to 300°F. Fry for an additional 3-4 minutes, turning occasionally to cook shrimp evenly and to achieve golden-brown, crispy sweet potatoes. Cook until shrimp turns pink and fritters are crisp and golden.
- Drain and Cool: Remove fritters with a slotted spoon and place on a paper towel-lined wire rack. Allow to cool slightly to maintain crispiness. Repeat frying with remaining batter and shrimp, ensuring not to overcrowd the pans to avoid soggy fritters.
- Serve: Serve Vietnamese Shrimp and Sweet Potato Fritters immediately, accompanied by fresh lettuce, mint, Vietnamese perilla (rau ram), and traditional nuoc cham dipping sauce for a perfect flavor balance.
Notes
- Resting the batter for at least 30 minutes is crucial for a crispy texture as it allows the flours to fully absorb liquids.
- Cut sweet potatoes into thin matchsticks (about ¼ inch thickness and 3-4 inches long) to ensure they become crispy when fried.
- Soak sweet potato sticks in salt water for at least 15 minutes to prevent browning and draw out moisture for better crispiness. Always pat dry thoroughly before coating with batter.
- Use a candy thermometer to maintain oil temperature at 350°F during frying to prevent burning or greasiness.
- Avoid overcrowding the pans during frying to ensure even cooking and keep fritters crispy.
- Cool fried fritters on a wire rack rather than paper towels to prevent sogginess and maintain crunch.
