These Vietnamese shrimp and sweet potato fritters, or bánh tôm chiên khoai lang are a bit of a labor of love. But with a little bit of effort, the delicate, crispy fritters made with thinly sliced sweet potato topped with garlicky shrimp will be a showstopper wherever they're served.
Pin Vietnamese Shrimp and Sweet Potato Fritters (Bánh Tôm Chiên Khoai Lang to try later!
This dish is usually served as an appetizer, and is super easy to make in bulk. Try bringing it to your next summer potluck!
Make sure to serve it with plenty of lettuce and herbs like mint and Thai basil, as well as some fish sauce dipping sauce, or nước mắm pha for dunking.
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- ? Instructions
- ? Substitutions
- ? Equipment
- ? Serving Suggestions
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- ? Serving Size
- ? How to make or store in advance
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? Ingredients
You will need:
- Shrimp
- Fish sauce
- Garlic
- Shallot
- Sweet potates
- Rice Flour
- All-Purpose Flour
- Cornstarch
- Salt
- Pepper
- Baking Powder
- Egg
- Water
- Cooking Oil
See recipe card for quantities.
? Instructions
Hint: If you don't have a thermometer, you can test the temperature of the oil by sticking a wooden spoon or wooden chopstick into the oil. If it bubbles, it's ready to use.
? Substitutions
- Potatoes - You can use a combination of sweet potatoes and red potatoes, or Japanese sweet potatoes.
- Cornstarch - You can use potato starch instead.
- Gluten Free - I have not tested this recipe without the all-purpose flour. I would recommend using a gluten-free, all-purpose mix that you trust and have used before.
? Equipment
- I like to use a Dutch oven or cast iron skillet when making shrimp and sweet potato fritters. If you have a deep fryer, you can use it, but I find it easier to slide the fritters into a cast iron skillet because the sides of the pan aren't as deep.
- A flat, wide ladle or large spoon works best to shape the fritters before they land in the oil. You could also use a spider strainer.
- Because these fritters are very loosely formed and don't stick together until they hit the hot oil, I would not recommend air-frying them.
? Serving Suggestions
I like eating these as lettuce wraps with green leaf lettuce and plenty of herbs. Mint, Thai basil and cilantro are all good herbs to serve with these. The fish sauce dipping sauce is essential to the dish. You could also use storebought Thai chili sauce as a dip, but it won't be as good in my opinion.
? Recipe
Note: Calorie count and nutrition information are an estimate only.
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