0 from 6 votes
Vietnamese Shrimp and Sweet Potato Fritters (Bánh Tôm Chiên Khoai Lang)
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 it's served.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 5
Calories: 485 kcal
Course:
Main Course , Appetizer
Cuisine:
Asian , Vietnamese
Ingredients
For the Shrimp
- 1 lb Shrimp
- 1 shallot minced
- 3 cloves garlic minced
- 1 tablespoon fish sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the sweet potatoes
- 3 sweet potatoes
- 1 cup all-purpose flour
- 1 cup rice flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 tsp black pepper
- 1 teaspoon baking powder
- 2 eggs
- ½ cup cold water
- cooking oil
Instructions
- Peel and devein your shrimp. I used shrimp with the heads on for a prettier appearance, but you can use any shrimp.
- Add the minced shallot, garlic, salt, pepper and fish sauce to the shrimp. Combine and let the shrimp marinate while you prepare the potatoes.
- Peel and slice the potatoes into ¼ inch strips, about 2-3 inches long.
- Whisk together rice flour, all-purpose flour, cornstarch, baking powder, salt and pepper until well combined.
- Add the egg and water to the flour and whisk the batter until it's just combined. It's ok if there are a few lumps.
- Add the sweet potato strips to the batter and mix thoroughly until every piece of potato is coated.
- Heat enough cooking oil in large, heavy-bottomed pot or cast iron skillet to fully submerge the fritters. The oil should be about 350° Fahrenheit. Arrange the coated sweet potatoes onto a ladle, large spoon or spider strainer, and then add one shrimp. Carefully slide the pile of potatoes and shrimp into the hot oil so that the contents of the ladle remain stuck together.
- Remove the fritters when they are golden brown and the shrimp is no longer gray or translucent. Place them on a wire rack or on some paper towels to absorb the excess oil.
- Serve with lettuce, herbs and fish sauce dipping sauce
Cup of Yum
Notes
- Note: Calorie count and nutrition information are an estimate only.
Nutrition Information
Calories
485kcal
(24%)
Carbohydrates
86g
(29%)
Protein
28g
(56%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
212mg
(71%)
Sodium
1160mg
(48%)
Potassium
813mg
(23%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
19336IU
(387%)
Vitamin C
4mg
(4%)
Calcium
173mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 485
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 86g | 29% |
| Protein | 28g | 56% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 212mg | 71% |
| Sodium | 1160mg | 48% |
| Potassium | 813mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 19336IU | 387% |
| Vitamin C | 4mg | 4% |
| Calcium | 173mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.