Photograph of the finished Banh tom Ho Tay sweet potato shrimp fritters

Vietnam · Bánh tôm Hồ Tây

Banh tom Ho Tay sweet potato shrimp fritters

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 320 g
  • Photograph of Sweet potato Sweet potato 240 g
  • Photograph of Flour Flour 160 g
  • Photograph of Rice flour Rice flour 80 g
  • Photograph of Turmeric powder Turmeric powder 4 g
  • Photograph of Oil Oil 240 ml
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Green papaya Green papaya 120 g
  • Photograph of Carrot Carrot 80 g
  • Photograph of Lime Lime 2
  • Photograph of Chilli Chilli 4

Method

  1. 1 Grate the sweet potatoes into strips, soak them in cold water for 10 minutes, then drain them well.
  2. 2 Mix the wheat flour with the rice flour, turmeric powder, and cold water to form a thick paste, then add the sweet potatoes.
  3. 3 Scoop a ladleful of batter onto a ladle, then place two whole shrimp (with shells on) on top.
  4. 4 Drop the ladleful into a pan of hot oil and fry for 5 minutes on each side until golden brown and crispy.
  5. 5 Remove from the oil and drain on paper towels. Serve hot with sweet and sour fish sauce containing shredded papaya and carrots.

With an appliance

  • Air fryer 49 min

    Replace step 4: Place the shrimp patties on perforated baking paper, spray thoroughly with oil, then fry at 200 degrees for 12 minutes, flipping at the 6th minute; spread the potato thinly around the shrimp to cook until crispy.

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