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- 1800 SW Teton Avenue
- Tualatin, OR 97062
- Phone: 503-682-1966
- Toll Free: 800-325-2891
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- kaiusa.com
Vietnamese Sweet Potato and Shrimp Fritters
By Andrew Zimmern
Ingredients:
- 2 quarts vegetable oil, for frying
- 1 pound sweet potatoes, washed and cut into matchsticks
- 1 1/2 cups rice flour
- 3 tablespoons cornstarch
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly ground white pepper
- 1 cup ice water
- 1/2 pound fresh shrimp, head and shell intact
- 1 bunch scallions, cut in 2-inch lengths
- 1/4 cup small dried shrimp
- 1 small hot chile, minced
- Butter lettuce leaves, for serving
- Shiso, Thai basil and mint leaves, for serving
Nuoc cham (dipping sauce), for serving
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup fish sauce, or more to taste
- Juice of 2 limes, or to taste
- 1 fresh red chile, minced (use a hot one!)
- 2 tablespoons sesame seeds, toasted and ground
- 3 tablespoons scallions, minced
Bring the sugar and water to a boil in a small pan, cool. Stir in the fish sauce, lime juice, chiles, ground sesame seeds and scallions. Reserve.
Instructions:
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Heat the oil in a wok over medium-high heat until it is steady at 350 degrees.
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Cut the sweet potatoes into thick matchsticks, about 2-3 inches long and 1/8 inch thick. Place the cut potatoes into a large bowl filled with iced water and refrigerate for an hour or more…drain well and pat dry before using.
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Combine the flour, cornstarch, turmeric and white pepper. Season with salt. Slowly add ice water, whisking, to form a smooth batter.
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Cut the head off of the shrimp, place in a large mixing bowl. Peel and devein the body of the shrimp, and chop into ½-inch pieces. Place in the mixing bowl. Add cut sweet potatoes, scallions, dried shrimp and hot chile. Pour in the batter and toss well.
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Spoon the portion into the oil and cook until golden and crispy, about 4 minutes or so. I always have 2 or 3 going at once.
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Drain on a plate lined with a paper towel. Repeat with the remaining portions until you’re finished frying.
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When ready to serve, place the herbs and fritters on a large serving platter. Wrap the fritter and a few herbs in the lettuce and dip it into nuoc cham.