If you have ever fallen in love with vibrant, crispy bites packed with flavor, then this Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe is about to become your new obsession. These golden fritters bring together tender chopped shrimp and sweet, julienned sweet potatoes, all coated in a light, airy batter. When deep-fried to perfection, the combination offers a delightful crunch and irresistible savory-sweet balance that just feels like a warm hug from Vietnamese street food culture. Whether you’re craving a satisfying appetizer or a show-stopping snack, this recipe is sure to impress.
Ingredients You’ll Need
Getting this Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe right means having the right ingredients on hand. Each element plays a vital role, whether bringing texture, seasoning, or that beautiful golden color to your fritters.
- 8 ounces raw shrimp peeled, deveined, and chopped: Ensures fresh, tender bites throughout the fritters.
- 1 1/2 cups julienned sweet potato: Adds a natural sweetness and vibrant contrast.
- 1/2 cup all-purpose flour: The foundation of the batter, providing structure.
- 1/4 cup rice flour: Creates a lighter, crispier texture essential for perfect fritters.
- 1 tablespoon cornstarch: Boosts the crunch factor.
- 1/2 teaspoon baking powder: Helps the fritters puff slightly for a delicate bite.
- 1/2 teaspoon salt: Enhances all the flavors.
- 1/4 teaspoon white pepper: Adds gentle warmth without overpowering.
- 1/2 teaspoon sugar: Balances savory with just a hint of sweetness.
- 1 egg lightly beaten: Binds ingredients together while keeping the batter tender.
- 1/2 cup cold water: Keeps the batter smooth and light for frying.
- 2 scallions finely sliced: Brings a fresh, bright kick to each bite.
- Vegetable oil for frying: Use enough to submerge the fritters so they fry evenly.
How to Make Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
Step 1: Prepare the Batter
Begin by mixing the dry ingredients in a large bowl—combine your all-purpose flour, rice flour, cornstarch, baking powder, salt, white pepper, and sugar. Then, whisk in the lightly beaten egg and cold water until you achieve a smooth, slightly thick batter that will coat the ingredients beautifully. This batter is the key to the fritters’ crisp crunch and light texture.
Step 2: Incorporate Sweet Potato, Shrimp, and Scallions
Next, gently fold in your julienned sweet potato, chopped shrimp, and finely sliced scallions. Make sure everything is evenly coated so that every bite gets that perfect harmony of flavors and textures. This step brings all the star players together ready for frying.
Step 3: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F. Maintaining the correct temperature is crucial to achieve that irresistible golden crunch without soaking up excess oil.
Step 4: Fry the Fritters
Carefully spoon small portions of the batter mixture into the hot oil. Gently flatten each scoop to form round, thin fritters. Fry them for about 3 to 4 minutes per side, until they turn a glorious golden brown and the edges crisp up beautifully. Avoid overcrowding the pan to keep the temperature steady.
Step 5: Drain and Serve
Once fried, remove the fritters with a slotted spoon and place them on paper towels to drain any excess oil. Serve immediately while they’re hot and crunchy — that’s when they really shine!
How to Serve Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
Garnishes
Traditionally, these fritters are served with fresh lettuce leaves and aromatic herbs like mint, cilantro, or Thai basil. Adding these garnishes not only brightens the dish visually but also complements the richness of the fritters with a refreshing contrast.
Side Dishes
A classic nuoc cham dipping sauce, a tangy sweet and sour blend with fish sauce, lime, garlic, and chili, is essential. It cuts through the oiliness and adds layers of flavor. Pair your fritters with pickled vegetables or a simple cucumber salad for a balanced spread that’s bursting with texture and zest.
Creative Ways to Present
For a fun twist, serve these Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe in lettuce wraps with a drizzle of spicy mayo or hoisin sauce. You can also create bite-sized skewers with herbs for party appetizers that are both beautiful and bite-worthy, encouraging everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Place parchment paper between layers to keep the fritters from sticking and losing their crunch.
Freezing
You can freeze these fritters before frying for up to a month. Arrange them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready, fry them straight from frozen, adjusting cooking time slightly until golden and cooked through.
Reheating
To revive leftover or frozen-fried fritters, the oven or air fryer works wonders. Heat at 350°F for about 5-7 minutes, turning halfway through, to bring back their crispness without making them oily or soggy.
FAQs
Can I make this recipe gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend and double-check that your rice flour is labeled gluten-free. This swap will still give you crispy, delicious fritters.
What can I substitute for shrimp?
If you’re not a fan of shrimp or need a vegetarian option, finely chopped mushrooms or tofu work well as alternatives. They add texture and absorb the flavorful batter just like shrimp.
Is there a healthier way to cook these fritters?
You can bake the fritters at a high temperature or use an air fryer for a lower-oil alternative. While they won’t have quite the same deep-fried crunch, this method still yields tasty results.
How do I know when the oil is the right temperature?
350°F is ideal. If you don’t have a thermometer, test the oil by dropping a small bit of batter in; it should sizzle and rise to the surface quickly without browning too fast.
What’s the best dipping sauce for these fritters?
Traditional nuoc cham—a mix of fish sauce, lime juice, sugar, garlic, and chili—is unbeatable. It perfectly balances sweet, sour, salty, and spicy notes to complement the fritters.
Final Thoughts
There’s something so joyful about making and sharing Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe with friends and family. From the fresh ingredients to the crispy, golden finish, this dish captures the heart of Vietnamese street food artistry in your own kitchen. Give it a try, and I promise it will bring a burst of flavor and fun to your table that everyone will adore.
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Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Delicious Vietnamese Shrimp and Sweet Potato Fritters (Bánh Tôm) combine tender chopped shrimp and julienned sweet potato in a crispy, golden batter. These fritters are perfectly seasoned and deep-fried to a satisfying crunch, ideal as an appetizer served with fresh herbs, lettuce, and traditional dipping sauce.
Ingredients
Main Ingredients
- 8 ounces raw shrimp, peeled, deveined, and chopped into small pieces
- 1 1/2 cups julienned sweet potato
- 2 scallions, finely sliced
Batter Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup rice flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon sugar
- 1 egg, lightly beaten
- 1/2 cup cold water
For Frying
- Vegetable oil (about 2 inches depth)
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, salt, white pepper, and sugar. Add the beaten egg and cold water, stirring until a smooth batter forms with no lumps.
- Mix in main ingredients: Gently fold in the julienned sweet potato, chopped shrimp, and sliced scallions into the batter, making sure they are evenly coated to ensure each fritter is flavorful and well combined.
- Heat the oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain consistent temperature for even frying.
- Fry the fritters: Using a spoon, carefully drop small portions of the batter into the hot oil. Slightly flatten each portion with the back of the spoon to form compact fritters. Fry for 3 to 4 minutes on each side until golden brown and crispy.
- Drain and serve: Remove the fritters using a slotted spoon and drain on paper towels to remove excess oil. Serve immediately while hot and crispy, accompanied by lettuce leaves, fresh herbs, and traditional Vietnamese dipping sauce such as nuoc cham for authentic flavor.
Notes
- Ensure the oil temperature stays at 350°F to keep fritters crispy and prevent excessive oil absorption.
- Serve with fresh lettuce and herbs like mint or cilantro for a refreshing contrast.
- Nuoc cham, a tangy Vietnamese dipping sauce, complements the fritters beautifully.
- Use rice flour to achieve a light and crispy texture in the batter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
