If you’re craving a dish that’s crispy, flavorful, and bursting with fresh herbs, look no further than this Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe. This Vietnamese classic brings together the natural sweetness of julienned sweet potatoes with succulent shrimp, all wrapped in a golden, crunchy batter that’s impossibly addictive. Each bite delivers a perfect harmony of textures and flavors, from the crispy exterior to the tender shrimp inside, finished off with a tangy, garlicky dipping sauce that effortlessly ties the whole experience together. It’s the ultimate snack or appetizer to impress friends or simply treat yourself to something special at home.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential, working in harmony to create the delightful textures and vibrant flavors that make this Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe so memorable. From the natural sweetness of the sweet potatoes to the fragrant herbs and bright dipping sauce, every element plays a delicious part.
- Raw shrimp (1/2 lb, peeled, deveined, tails on): Provides juicy, flavorful protein with a satisfying bite that pairs wonderfully with the crispy fritter.
- Orange sweet potato (1 large, peeled and julienned): Adds natural sweetness and a gorgeous color contrast, plus a lovely texture that crisps up well when fried.
- All-purpose flour (1 cup): The base of the batter, giving structure and lightness.
- Rice flour (1/2 cup): Crucial for making the fritters extra crisp without weighing them down.
- Baking powder (1/2 teaspoon): Gives a little lift to the batter for a delicate crunch.
- Turmeric powder (1/2 teaspoon): Infuses a subtle earthiness and vibrant golden hue to the batter.
- Salt (1/2 teaspoon): Enhances all the flavors, balancing the sweetness and spice.
- White pepper (1/4 teaspoon): Adds a gentle warmth without overpowering the other ingredients.
- Cold water (1 1/4 cups): Keeps the batter light and crisp, essential for perfect frying.
- Vegetable oil (for frying): The must-have for creating that irresistible golden crust.
- Fish sauce (1/4 cup): The savory backbone of the dipping sauce, adding depth and umami.
- Sugar (1/4 cup): Balances acidity and saltiness in the dipping sauce for a sweet-savory flavor.
- Lime juice or vinegar (1/4 cup): Brings a refreshing tang that cuts through the richness of the fritters.
- Water (1/4 cup, for dipping sauce): Dilutes the sauce to just the right consistency for dipping.
- Garlic clove (minced): Adds fragrant warmth and a punch of flavor to the sauce.
- Thai chili (sliced, optional): For those who love a little heat, this invites a spicy kick.
- Fresh lettuce, mint, cilantro, Thai basil: The herbaceous wraps that complement the fritters perfectly.
- Pickled carrots and daikon (optional): Bring a crisp, tangy contrast to the rich fritters.
How to Make Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
Step 1: Prepare the Batter and Sweet Potatoes
Start by mixing together the all-purpose flour, rice flour, baking powder, turmeric powder, salt, and white pepper in a large bowl. Slowly add the cold water, whisking continuously until you achieve a smooth, thick batter that’s perfect for coating. Folding in the julienned sweet potatoes now ensures they’re evenly coated with the batter, giving each fritter that irresistible texture and color.
Step 2: Heat the Oil for Frying
Fill a skillet or wok with about 1 inch of vegetable oil and heat it over medium-high heat. Proper temperature is key for that crispy exterior — too hot and the fritters will burn; too cool and they’ll soak up oil and become greasy. Aim for a steady sizzle when the batter hits the oil.
Step 3: Fry the Fritters
For each fritter, spoon a small mound of your sweet potato batter gently into the hot oil. Quickly press a shrimp on top before the batter sets to ensure it sticks. Fry the fritters in batches, cooking each side for 3 to 4 minutes until they turn a gorgeous golden brown that’s both crunchy and inviting. Once done, drain on paper towels to remove excess oil and keep them crisp.
Step 4: Make the Nước Chấm Dipping Sauce
While the fritters are frying, combine fish sauce, sugar, lime juice (or vinegar), and water in a bowl. Stir vigorously until the sugar dissolves completely. Finally, mix in the minced garlic and sliced Thai chili for that classic Vietnam street-food punch. This sauce elevates the fritters beyond delicious — it’s where all the flavors truly come alive.
How to Serve Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
Garnishes
Freshness is everything here. Serve your fritters wrapped in crisp lettuce leaves alongside fragrant sprigs of mint, cilantro, and Thai basil. These herbs add a refreshing brightness that contrasts beautifully with the crispy fritters, creating a perfect bite every time.
Side Dishes
Pickled carrots and daikon, often served as tangy accompaniments, cut through the richness and add a lovely crunch to the meal. You might also add a simple cucumber salad or steamed jasmine rice to turn this appetizer into a more substantial feast.
Creative Ways to Present
For a fun and interactive meal, serve the shrimp and sweet potato fritters family-style with all the fresh herbs, pickles, and dipping sauce in individual bowls so everyone can build their own delicious wraps. Alternatively, stack fritters on a platter with layered herbs and a drizzle of sauce for a colorful, eye-catching appetizer at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days. Layer them between sheets of parchment paper to prevent sticking and keep their texture intact. Although best enjoyed fresh, this helps you save time for a quick snack later.
Freezing
To freeze, arrange cooled fritters in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 1 month. When ready to eat, thaw in the refrigerator before reheating for best texture.
Reheating
Reheat your fritters in a hot oven or toaster oven at 375°F for about 8–10 minutes to regain their crispiness. Avoid microwaving, as it can make the fritters soggy. A light spritz of oil can help restore their crunchiness as well.
FAQs
Can I make these fritters vegetarian?
Absolutely! Simply skip the shrimp and substitute with sliced mushrooms, tofu, or additional sweet potatoes for a delicious vegetarian version that still captures the crispy, flavorful essence of this Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe.
What is the key to getting the fritters crispy?
Keeping the batter cold and using a combination of rice flour and all-purpose flour are essential steps. Also, oil temperature is critical—medium-high heat ensures the fritters fry quickly and stay crisp without soaking up excess oil.
Is it necessary to have fresh herbs when serving?
While you can enjoy the fritters on their own, fresh herbs like mint, cilantro, and Thai basil are traditional and elevate the dish with fresh, aromatic notes that balance the savory fried goodness perfectly.
Can I prepare the dipping sauce in advance?
Yes! The nước chấm dipping sauce can be made ahead and stored in the refrigerator for up to 3 days. The flavors will even deepen, making it a convenient and tasty prep step.
What should I serve with these fritters for a full meal?
Pair your Shrimp and Sweet Potato Fritters with steamed jasmine rice, a crisp cucumber salad, or light Vietnamese noodle salad. Together, they create a balanced and satisfying meal full of textures and flavors.
Final Thoughts
This Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe is truly a gem that brings the vibrant street food flavors of Vietnam right into your kitchen. From the crispy fritters to the bright dipping sauce and fresh herbs, each component sings on its own and shines even brighter together. I encourage you to try this recipe soon—with its easy ingredients and straightforward steps, it’s guaranteed to delight your taste buds and become one of your go-to dishes for sharing with friends and family.
Print
Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Vietnamese
Description
Shrimp and Sweet Potato Fritters (Bánh Tôm) are a crispy and flavorful Vietnamese appetizer featuring julienned sweet potatoes coated in a light batter, topped with succulent shrimp, and fried to golden perfection. Served with fresh herbs and a tangy fish sauce dipping sauce, these fritters offer a delightful balance of textures and flavors inspired by traditional Vietnamese street food.
Ingredients
Fritters
- 1/2 lb raw shrimp (peeled, deveined, tails on)
- 1 large orange sweet potato (peeled and julienned)
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/4 cups cold water
- Vegetable oil (for frying)
Dipping Sauce (Nước Chấm)
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup lime juice or vinegar
- 1/4 cup water
- 1 garlic clove (minced)
- 1 Thai chili (sliced, optional)
For Serving
- Fresh lettuce
- Mint
- Cilantro
- Thai basil
- Pickled carrots and daikon (optional)
Instructions
- Prepare the batter: In a large bowl, mix the all-purpose flour, rice flour, baking powder, turmeric powder, salt, and white pepper. Gradually whisk in the cold water until you achieve a smooth, thick batter consistency. Fold in the julienned sweet potato until evenly coated with the batter.
- Heat the oil: Pour about 1 inch of vegetable oil into a skillet or wok and heat over medium-high heat until hot enough for frying but not smoking.
- Fry the fritters: For each fritter, spoon a small mound of the sweet potato batter with coated sweet potato into the hot oil. Press a shrimp on top of the batter to secure it. Fry the fritters in batches for about 3 to 4 minutes per side, or until they turn golden brown and crispy.
- Drain excess oil: Remove the fried fritters from the oil and drain them on paper towels to remove excess oil.
- Make the dipping sauce: In a bowl, stir together the fish sauce, sugar, lime juice (or vinegar), and water until the sugar dissolves. Add the minced garlic and sliced Thai chili for an optional spicy kick. Mix well.
- Serve: Arrange the fritters on a serving plate with fresh lettuce, mint, cilantro, Thai basil, and optional pickled carrots and daikon. Serve alongside the dipping sauce for guests to enjoy by wrapping fritters in lettuce with herbs and dipping into the sauce.
Notes
- Keep the batter cold for crispier fritters.
- You can use pre-shredded sweet potato to save preparation time.
- For a vegetarian version, omit the shrimp and substitute with sliced mushrooms or firm tofu.
- Maintain medium-high heat while frying to ensure the fritters cook evenly without absorbing too much oil.
