Bánh Tôm (Vietnamese Shrimp and Sweet Potato Fritters)

Ingredients

• 2large eggs
• 230 g (1 1/2 cups)plain flour
• 62 g (1/2 cup)rice flour
• 4 g (1/2 teaspoon)salt
• 3 g (1 teaspoon)ground turmeric
• 475 ml (2 cups)sparkling water or club soda
• 65 g (1/2 cup)cornflour
• 907 g (2 lb)sweet potato, cut into thin matchsticks about 8–10 cm long and 6 mm thick
• 454 g (1 lb)shrimp, shell intact
• 1shallot, minced
• 2 clovesgarlic, minced
• 5 g (1 teaspoon)chicken bouillon powder
• 1/4 teaspoonpepper
• To tastelettuce
• To tastemint
• To tasteVietnamese perilla (rau ram)
• To tasteVietnamese dipping sauce (nuoc cham)

Instructions

1. 1

   Whisk the eggs

   In a large mixing bowl, whisk the eggs for 2–3 minutes, until pale yellow and frothy.

2. 2

   Sift the dry ingredients

   Using a fine-mesh sieve, sift the plain flour, rice flour, salt and turmeric over the eggs. Whisk until combined.

3. 3

   Add liquid and cornflour

   Pour in the sparkling water and whisk to combine, then add the cornflour and whisk again.

4. 4

   Strain and rest

   Pass the batter through a fine-mesh sieve into a large bowl to remove any remaining lumps. It will be thin. Cover and leave to rest for at least 30 minutes.

5. 5

   Cut the sweet potato

   Mix water and salt in a large bowl. Peel the sweet potato and cut it into matchsticks about 8–10 cm long and 6 mm thick, then place them in the salt water to help prevent browning. Soak for at least 15 minutes, then rinse and pat dry.

6. 6

   Coat the potato

   Once the batter has rested, pour it over the sweet potato and mix until the matchsticks are coated.

7. 7

   Season the shrimp

   Remove the shrimp legs and rinse the shrimp, then pat dry. In a medium bowl, mix them with the minced shallot, garlic, chicken bouillon powder and pepper.

8. 8

   Heat the oils

   Pour 6 mm of oil into a medium skillet and about 5 cm of oil into a medium pot. Heat both to about 149°C (300°F).

9. 9

   Shape each fritter

   Stir the potato mixture to coat it again. Use a large slotted spoon or spider strainer to lift out a handful and shape it into a fritter. Dip a shrimp in the batter and set it on top of the potato.

10. 10

    Fry to set

    When the skillet oil reaches 149°C (300°F), gently slide in a fritter. Fry for about 3 minutes, until it holds its shape.

11. 11

    Fry until golden

    Transfer the shaped fritter to the deeper pot and fry for another 3–4 minutes, turning it so the shrimp cooks through. It is ready when the shrimp is pink and the sweet potato is golden brown.

12. 12

    Drain and cool

    Set the fritters on a wire rack lined with paper towels to cool. Repeat until all the shrimp is cooked.

13. 13

    Serve with herbs

    Serve with lettuce, mint and Vietnamese dipping sauce (nuoc cham.

What are bánh tôm?

Bánh tôm, often described as Vietnamese shrimp fritters, pair shrimp with sweet potato in a crisp, fried batter. They are commonly associated with Hanoi and are served with fresh greens and a tangy dipping sauce.

This version uses both plain and rice flour, plus sparkling water, for a thin coating around the potato. A two-stage fry helps set the fritter before browning it more deeply.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 15g protein, 48g carbs, 2g fat.

The sweet potato and flour provide most of the carbohydrates, while shrimp supplies much of the protein. The frying oil contributes fat, though the provided nutrition figures list only 2 g per serving. Serve a fritter with plenty of lettuce and herbs for a fresh contrast.

Why use two flours?

Plain flour: gives the batter structure so the potato matchsticks cling together when shaped.

Rice flour: contributes to a lighter, crisp finish. Cornflour is added as well, so whisk it in thoroughly and strain the batter to catch any lumps.

Cut and soak the potato

Matchsticks: keep them roughly 8–10 cm long and 6 mm thick, as directed, so they form a fritter that can cook evenly.

Soaking: the recipe calls for at least 15 minutes in salt water, followed by rinsing and patting dry. Removing excess surface water makes the mixture easier to handle.

Shape before frying

Potato base: stir the mixture before scooping so the thin batter coats the matchsticks again. Use a slotted spoon or spider strainer to form a compact, even layer.

Shrimp topping: dip each shrimp in the batter and place it on the potato. Handle the fritter gently as it goes into the shallow skillet so the shape has a chance to set.

Use the two-stage fry

First fry: cook at about 149°C for roughly 3 minutes in the skillet, until the fritter holds its shape.

Second fry: move it to the deeper pot for another 3–4 minutes, turning so the shrimp cooks through. Look for pink shrimp and golden-brown potato as the recipe's doneness cues.

Serve while crisp

Greens: lettuce, mint and Vietnamese perilla (rau ram) offer a fresh contrast to the fried coating. Serve them alongside rather than covering the fritters, so their crisp surfaces remain exposed.

Dip: nuoc cham adds a tangy, savoury finish. Serve it at the table so each person can dip to taste.

Recipe notes & tips

• Let the batter rest for at least 30 minutes before coating the potato.
• Pat the soaked sweet potato dry before mixing it with the batter.
• Stir the potato mixture before each scoop so the coating is evenly distributed.
• Keep the oil near 149°C (300°F) for both stages of frying.
• Use the wire rack to drain the fritters rather than stacking them.
• Serve the dipping sauce and herbs alongside the fritters.

Variations

• Herb-forward: offer extra mint and Vietnamese perilla alongside the lettuce.
• More tang: serve additional nuoc cham for dipping.
• Smaller fritters: make smaller potato portions and keep the shrimp on top of each one.
• Rice-flour emphasis: adjust the balance of the two flours while keeping the total flour amount the same.
• Extra pepper: add more pepper to the shrimp mixture to suit your taste.

Common mistakes to avoid

• Lumpy batter: sift the dry ingredients and strain the mixed batter before resting it.
• Wet potato: rinse the soaked matchsticks and pat them dry before adding the batter.
• Loose shape: pack the potato mixture together on the slotted spoon before lowering it into the oil.
• Oil too cool: allow both pans to reach about 149°C before frying.
• Uneven shrimp cooking: turn the fritter during the second fry.
• Soft fritters: drain them on a wire rack and avoid stacking them while hot.

How to store

These fritters are best served freshly fried. Cool leftovers, refrigerate in a covered container and reheat in a hot oven until warmed through and crisp; avoid microwaving if you want to preserve the crisp coating.

Frequently asked questions