Can I make the batter ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and keep it refrigerated. Give it a quick whisk before adding the sweet potatoes.
LUNCH
Vietnamese Crispy Shrimp and Sweet Potato Fritters (Bánh Tôm)
These delightful Vietnamese Crispy Shrimp and Sweet Potato Fritters, known as Bánh Tôm, are a perfect blend of savory shrimp and sweet potato, encased in a light, crispy batter. They are traditionally served with a tangy dipping sauce and fresh herbs, making for a satisfying and flavorful lunch.
HOW TO MAKE IT
Let's cook.
01
Prepare the batter: In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, and 1/2 teaspoon salt. Gradually add the cold water, whisking until a smooth batter forms. Let the batter rest for 15 minutes.
02
Prepare the dipping sauce (Nuoc Cham): In a small bowl, combine the fish sauce, lime juice, sugar, warm water, minced garlic, and sliced red chili (if using). Stir until the sugar dissolves. Set aside.
03
Heat the oil: Pour the vegetable oil into a deep pot or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C).
04
Assemble the fritters: Add the julienned sweet potato to the batter and mix gently to coat. For each fritter, scoop a small amount of sweet potato mixture onto a ladle or spoon, then place 1-2 shrimp on top, pressing gently.
05
Fry the fritters: Carefully lower the fritter-laden ladle into the hot oil. Once the fritter detaches from the ladle (about 30 seconds), remove the ladle and continue frying. Fry 2-3 fritters at a time, turning occasionally, for 4-6 minutes until golden brown and crispy. The shrimp should be pink and cooked through.
06
Drain and serve: Remove the fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with the prepared Nuoc Cham dipping sauce and fresh herbs.
About This Recipe
These delightful Vietnamese Crispy Shrimp and Sweet Potato Fritters, known as Bánh Tôm, are a perfect blend of savory shrimp and sweet potato, encased in a light, crispy batter. They are traditionally served with a tangy dipping sauce and fresh herbs, making for a satisfying and flavorful lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your oil is at the correct temperature for crispy fritters; too low and they'll be greasy, too high and they'll burn before cooking through. For extra crispiness, you can add 1 tablespoon of cornstarch to the batter.
Easy Substitutions
You can substitute regular potatoes for sweet potatoes, though the flavor profile will change. For a vegetarian version, omit the shrimp and add more sweet potato or other finely shredded vegetables like carrots or taro.
Storage & Reheating
Bánh Tôm are best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but they will lose their crispiness. Reheat in an oven at 350°F (175°C) for 5-7 minutes to regain some crispness.
Serving Suggestions
Serve these fritters wrapped in large lettuce leaves with fresh mint, cilantro, and perilla leaves. They are also delicious alongside vermicelli noodles or as an appetizer with a cold beer. A side of pickled daikon and carrots adds a refreshing crunch.
Common Mistakes
1. Overcrowding the frying pan: This drops the oil temperature, leading to greasy, soggy fritters. Fry in small batches. 2. Incorrect oil temperature: Too cool, and fritters absorb too much oil; too hot, and they burn quickly. Use a thermometer. 3. Not resting the batter: Resting allows the flours to fully hydrate, resulting in a smoother, crispier batter. 4. Cutting sweet potatoes too thick: Thick pieces won't cook through properly and can make the fritters dense.
Frequently Asked Questions
What kind of shrimp should I use?
Medium-sized shrimp (31/40 count) work best. Ensure they are peeled and deveined, but leaving the tails on makes for a beautiful presentation and a convenient handle.
How do I know when the oil is hot enough without a thermometer?
You can test by dropping a tiny bit of batter into the oil. If it sizzles immediately and floats to the surface, it's ready. If it sinks, it's not hot enough; if it burns instantly, it's too hot.
MORE TO KNOW
The key to truly crispy Bánh Tôm lies in the batter's consistency and the oil temperature. A cold, thin batter creates a delicate, lacy crust. Using a combination of all-purpose and rice flour provides both structure and a light, airy texture. Don't overcrowd the pot when frying, as this lowers the oil temperature and results in soggy fritters. Frying in batches ensures consistent crispness.
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