Vietnamese 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.
