Vietnamese Recipes & Cuisines (Appetizers)

Shrimp and Sweet Potato Cakes Recipe

(Khoai Lang Chien Voi Tom)

Ingredients : Makes 12

375 g

75 g


1 cup


Sweet potatoes, peeled


Raw shrimps, peeled and de-veined

Vegetable oil, for frying

Lime, slice into thin wedges, for garnishing

Method :
  • Cut the sweet potatoes into long thin sticks. This is easily done on a mandolin and toss them with about two-thirds of the flour.

  • Cover the shrimps with the remaining flour.

  • Heat 5 mm of oil in a large frying pan and when it is hot, put in 4 egg poaching rings.

  • Fill them about half full with the sweet potato, pushing it down. Place a shrimp on top.

  • After 1 1/2 minutes, carefully remove the poaching rings, but do not disturb the sweet potato cakes at all. When they have cooked for about 5 minutes the bottoms will be golden brown and crispy.

  • Carefully flip them over and cook them on the other side for another 2 minutes. Watch the heat - you do not want them to burn, but they will not stick together if the heat is too low.

  • Drain on kitchen paper and keep warm while cooking the remainder.

  • Serve with lime wedges.

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