Khoai Lang Chiên Tôm (Sweet Potato Shrimp Fritter)

RECIPE: Khoai Lang Chiên Tôm



About 3 medium Sweet Potatoes (Japanese or Garnet or both )

About 20 Large Shrimps, cleaned and deveined

For Batter

1 cup All Purpose Self Rising Flour

1 Cup Rice Flour

1 1/2 cups warm Water

1/2 teaspoon Salt

1 1/2 teaspoons Turmeric (nghệ)

1/4 cup chopped Green Onion



Mixing Batter

In a mixing bowl, mix all the batter ingredients well.  Let the batter rest for at least about 10 minutes.


Preparing Sweet Potatoes

Peel and cut the sweet potatoes into thin strips like the size of french fries. Soak it in water as you cut to prevent it discoloration.  Drain the sweet potatoes thoroughly. Set aside. 


Frying Sweet Potato Fritter

Heat oil in a frying pan to medium high.

Add a handful of potato sticks into the batter then arrange it onto large slot spoon then slide it down into the hot oil. Make sure the potato sticks stick together. Fry the potato sticks until almost golden brown on both sides.  Remove it from the oil and place it onto another clean spoon. Coat a shrimp with batter and top the fritter off with a shrimp. Use a tong or chopsticks to press it firmly down to keep the shrimp sticking to the sweet potatoes, then dip it into the hot oil again for a minute until fritter is golden brown. The reason I don't fry the shrimp and sweet potato sticks at the same time is to prevent the shrimp from over cooking. Remove fritter and shake off the excess oil and set on paper towels or a rack to drain. 

Serve immediately or you can make some in advance and quickly heat it under the broiler to regain that crunch.