Lake Isle Press

Shrimp and Sweet Potato Fritters

This is the Vietnamese answer to beignets des crevettes from Saint-Louis, an old colonial town in the north of Senegal, famous for its exquisite cuisine.

Shrimp and Sweet Potato Fritters


  • 1 1/2 pounds medium shrimp, shelled and deveined
  • 1 large sweet potato
  • 1 teaspoon fish sauce
  • 2 scallions, finely sliced into ringlets
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 large egg, lightly beaten
  • Peanut or vegetable oil, for frying

  • Makes 8 to 10 fritters Vietnamese Dipping Sauce (nuoc cham)
  • 1/4 cup minced garlic
  • 1/2 cup fish sauce
  • 1/3 cup fresh lime sauce
  • 1 tablespoon sugar
  • 1 teaspoon chopped jalapeno pepper
  • 5 tablespoons water

  • Makes about 1 cup


Shrimp and Sweet Potato Fritters:

Roughly chop the shrimp.

Shred the sweet potato using a box grater, processor, or mandoline.

In a large bowl, combine the sweet potatoes, shrimp, fish sauce, scallions, pepper, flour, baking powder and egg and mix well with your hands or a spoon.  Shape the batter into patties, using about 2 tablespoons batter per patty.

Fill a deep pan about 2 inches deep with oil and heat to 365 degrees.  Gently fry the shrimp fritters until crisp and golden.  Set on paper towels to drain as they are cooked.  Serve to with Vietnamese dipping sauce (nuoc cham)

Nuoc Cham:

Mix together all the ingredients until the sugar is dissolved.  Serve in small bowls for dipping.

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