Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
Golden, crispy, and bursting with bright flavors, Shrimp and Sweet Potato Fritters (Bánh Tôm) are a beloved Vietnamese street food that’s impossible not to crave. Imagine tender shrimp set atop lacy fritters made from sweet potato, all fried to perfection and served with a zesty dipping sauce and stacks of vibrant herbs. This playful appetizer delivers a symphony of textures—crunchy, juicy, and fresh—making it the kind of dish that instantly draws a crowd. Whether you’re planning a festive dinner with friends or simply want to treat yourself to something special, Shrimp and Sweet Potato Fritters (Bánh Tôm) bring the spirit of Hanoi right into your kitchen with every irresistible bite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Shrimp and Sweet Potato Fritters (Bánh Tôm) lies in its short ingredient list—a handful of essentials come together to create magic. Every element adds something unique, from the natural sweetness of the potatoes to the crisp rice flour, so don’t skip the fresh herbs or the addictive dipping sauce!
- Shrimp: Opt for medium or large shrimp with the tails on, as they make for a pretty (and easy-to-eat) topping.
- Sweet potatoes: Julienned sweet potatoes are the star, providing a naturally sweet crunch and beautiful orange color.
- Rice flour: This is the secret to ultra-crispy fritters; if you’ve only got all-purpose, your results will still be tasty but slightly less snappy.
- All-purpose flour: Just a touch gives the batter a little structure and chewiness.
- Baking powder: Fluffy fritters, coming right up—don’t leave this out!
- Turmeric powder: A dash brings subtle earthiness and a gorgeous golden hue.
- Salt: Seasoning is key for the batter—taste as you go.
- Sugar: A small amount balances all the savory notes.
- Cold sparkling water: This makes the batter extra light and bubbly. Work quickly so it stays cold!
- Vegetable oil (for frying): Use any neutral oil with a high smoke point—canola or peanut oil work well.
- Fresh lettuce, mint, cilantro, Thai basil: These greens brighten things up and add a fresh, herbal crunch—don’t skimp on them!
- Fish sauce: Salty, funky, and essential for a true nước chấm.
- Lime juice: Fresh is best for the tangiest, most refreshing dip.
- Water: This mellows the dipping sauce to just the right intensity.
- Sugar (for dipping sauce): Brings balance to the fish sauce and lime.
- Garlic: Minced garlic infuses the dipping sauce with irresistible bite.
- Red chili: Use as much (or as little) as you like for heat and color.
How to Make Shrimp and Sweet Potato Fritters (Bánh Tôm)
Step 1: Mix Your Batter
Start by whisking together the rice flour, all-purpose flour, baking powder, turmeric, salt, and sugar in a large mixing bowl. Gradually add in the cold sparkling water while stirring, making sure to create a smooth, thick batter—almost like pancake batter with a little extra heft. Let this mixture rest for about 10 minutes so the flours can fully hydrate and the baking powder can do its thing. Meanwhile, get your sweet potatoes ready for a delicious dip in this golden bath.
Step 2: Coat the Sweet Potatoes
Take your freshly julienned sweet potatoes and fold them into the rested batter, mixing until each strip is thoroughly coated. Don’t be gentle here—the goal is for every piece to cling to enough batter so that it fries up shatteringly crisp. If your kitchen is warm, keep the bowl in the fridge so the batter stays icy cold (that’s the secret to those ethereal, airy fritters).
Step 3: Fry to Crispy Perfection
Pour about two inches of vegetable oil into a deep skillet and heat it over medium-high until it shimmers (aim for 350°F if you’re using a thermometer). Working in batches, scoop up a quarter-cup pile of sweet potato batter, pressing it gently into a rough round shape as you lower it into the oil. Immediately top each fritter with a shrimp (tail side up for extra flair). Fry for three to four minutes on each side, resisting the urge to crowd the pan. Once they’re a deep golden brown and crisp, let them drain on a plate lined with paper towels.
Step 4: Make the Dipping Sauce
While the fritters fry, whisk together fish sauce, lime juice, water, sugar, minced garlic, and sliced red chili in a small bowl. Stir until the sugar dissolves and taste for balance—add more sugar for sweetness or more lime for zing. This flavorful nước chấm is the finishing touch that makes Shrimp and Sweet Potato Fritters (Bánh Tôm) truly craveable.
Step 5: Get Ready to Feast
Transfer the hot fritters to a platter, pile high with fresh tender lettuce leaves and bundles of mint, cilantro, and Thai basil. Serve the sauce in little bowls for dipping and watch as everyone dives in, stacking herbs and fritters together for a riot of flavor and texture with every mouthful.
How to Serve Shrimp and Sweet Potato Fritters (Bánh Tôm)
Garnishes
The classic way to serve Shrimp and Sweet Potato Fritters (Bánh Tôm) is with mounds of crisp lettuce and fragrant herbs on the side. A scattering of extra chili slices or a sprinkle of toasted sesame seeds can add a pop of color and subtle heat. For extra authenticity, include some thinly sliced pickled carrots and daikon on the platter—they offer brightness to balance the rich, fried fritters.
Side Dishes
These fritters shine on their own, but if you want a true feast, pair them with a simple Vietnamese cucumber salad or a lightly pickled vegetable medley. To round things out, serve alongside steamed jasmine rice or rice vermicelli, which soak up juices and provide a base for extra herbs and dipping sauce.
Creative Ways to Present
To really wow your guests, try stacking two or three mini fritters onto a skewer, creating adorable bite-sized street food “lollipops.” For a modern touch, serve the fritters in butter lettuce leaves, topped with herbs and a drizzle of the dipping sauce for a DIY “wrap” experience. Or, arrange them artfully on a large board with all the fixings so everyone can build their perfect bite.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extra Shrimp and Sweet Potato Fritters (Bánh Tôm), let them cool completely before placing in an airtight container. Separate layers with parchment paper to prevent sticking, and stow in the fridge for up to two days. The herbs are best kept separate and fresh.
Freezing
For longer storage, flash-freeze cooled fritters on a baking sheet until solid, then transfer to a zip-top freezer bag. They’ll keep well for up to a month. Defrost in the fridge overnight—or in a real pinch, bake them straight from frozen for a speedy snack.
Reheating
To return your fritters to their signature crispness, pop them into a preheated oven or toaster oven at 375°F for 10–12 minutes. Avoid microwaving, which tends to zap away that irresistible crunch. For extra crisp edges, give them a quick flip under the broiler for the last minute.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While sweet potatoes bring extra color and a unique sweetness, regular potatoes will still fry up beautifully, giving you a classic crisp fritter base. Just make sure to julienne them evenly so they cook at the same rate.
Is there a gluten-free option for Shrimp and Sweet Potato Fritters (Bánh Tôm)?
Yes! Swap the all-purpose flour for additional rice flour or a gluten-free blend. The batter may be even crispier, thanks to the rice flour’s natural crunchiness.
Can I make this recipe vegetarian?
Definitely. For a vegetarian take on these fritters, simply omit the shrimp and consider adding small slices of mushrooms, tofu, or even zucchini on top. Swap the fish sauce in the dipping sauce for a vegan alternative or soy sauce combined with lime.
What’s the best way to get super crispy fritters?
The secret lies in keeping your batter cold—use chilled sparkling water and work quickly. Also, don’t overcrowd the pan when frying; this keeps the oil temperature steady and ensures every bite is audibly crunchy.
Can I prepare Shrimp and Sweet Potato Fritters (Bánh Tôm) in advance?
You can prep the sweet potato and batter separately and store them in the fridge. Only combine right before frying to keep the batter fluffy. The cooked fritters are best fresh but can be reheated as described above for an easy party snack.
Final Thoughts
Bursting with color, texture, and the kind of joyful flavor that makes a meal memorable, Shrimp and Sweet Potato Fritters (Bánh Tôm) are a treat you’ll want to share again and again. There’s a special kind of satisfaction in piling your own perfect bite with fresh herbs and that addictive sauce. So gather your friends, heat up the oil, and dive into this irresistible Vietnamese classic—one crispy fritter at a time!
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Shrimp and Sweet Potato Fritters (Bánh Tôm) Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Shrimp and Sweet Potato Fritters, known as Bánh Tôm in Vietnamese cuisine, are crispy, flavorful appetizers perfect for any gathering. The sweet potatoes add a hint of sweetness to the savory shrimp, while the dipping sauce provides a tangy contrast. Serve these fritters with fresh herbs for a refreshing touch.
Ingredients
Main Fritters:
- 1/2 pound raw shrimp (peeled and deveined, tails on)
- 2 medium sweet potatoes (peeled and julienned)
- 1 cup rice flour
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup cold sparkling water
- Vegetable oil (for frying)
For the Dipping Sauce (Nước Chấm):
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup water
- 2 tablespoons sugar
- 1 garlic clove (minced)
- 1 small red chili (sliced)
Instructions
- Main Fritters: In a bowl, mix rice flour, all-purpose flour, baking powder, turmeric, salt, and sugar. Gradually whisk in cold sparkling water until a thick, smooth batter forms. Let the batter rest for 10 minutes. Fold the julienned sweet potatoes into the batter until evenly coated.
- Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat. Scoop a small portion of the sweet potato batter into the oil (about 1/4 cup per fritter), gently shaping it into a round fritter. Press one shrimp on top of each fritter. Fry in batches for 3–4 minutes per side until golden and crispy. Drain on a paper towel-lined plate.
- For the Dipping Sauce: To make the dipping sauce, whisk together fish sauce, lime juice, water, sugar, garlic, and chili until sugar dissolves.
- Serve fritters warm with fresh herbs and lettuce leaves, and dip into the nước chấm.
Notes
- Keep the batter cold for extra crispy fritters.
- Serve wrapped in lettuce with herbs for a traditional touch.
- For a milder sauce, remove the chili seeds or reduce the amount.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2–3 fritters
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 115mg
