Vietnamese Shrimp Fritters
Ingredients
- 400 gSweet potato (peeled and cut into fine julienne)
- 12 pcShrimp (whole, with tail)
- 150 gRice flour
- 50 gWheat flour
- 20 gCorn starch
- 1 tspturmeric
- 200 mlMineral water
- 750 mlPeanut oil (for frying)
- 3 tbspfish sauce
- 2 tbspLime juice
- 1 tbspWhite sugar
- 1 pcGarlic (finely minced)
- 1 pcThai chili (sliced)
- 1 pcButterhead lettuce (leaves separated)
- 10 gMint (fresh)
Method
Crispy sweet potato matchsticks topped with a firm, whole shrimp. The batter is golden, light, and snaps cleanly with every bite.
- 1
Peel the sweet potatoes. Cut them into very fine julienne, like regular matchsticks. Rinse in cold water to remove excess starch and pat dry thoroughly with a clean cloth.
- 2
In a mixing bowl, combine rice flour, wheat flour, cornstarch, and turmeric. Gradually pour in the mineral water while whisking. The batter should be smooth and coat the back of a spoon without being too thick.
- 3
Dip the sweet potato julienne into the batter. On a small flat spatula, arrange a small mound of sweet potato and place a whole shrimp on top, pressing lightly so it sticks.
- 4
Heat peanut oil to 170°C. Gently slide each fritter into the hot oil. Fry until the crust is rigid and golden. The shrimp should turn bright pink and the sweet potato must be crunchy.
- 5
Mix fish sauce, lime juice, sugar, minced garlic, and chili. Drain the fritters on paper towels. Serve immediately with lettuce leaves and fresh herbs.
Frequently asked questions
How do you get this dish right?
- If the batter is too thin, it won't hold the sweet potato sticks together; add a pinch of rice flour.
- The oil temperature must remain constant: if it drops, the fritter absorbs the fat and loses its crunch.
How long does this dish keep?
Consume immediately after frying to maintain crunchiness. Does not store well.
