- Appetizer
- Main
- Shellfish
- Vietnamese
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the nuoc cham
- 3 tbsp
fish sauce
- 3 tbsp
lime juice, freshly squeezed
- 3 tbsp
sugar
- 1/2 cup
warm water
- 1 clove
garlic, minced
- 1
Thai chili or red jalapeño, thinly sliced (optional)
For the fritters
- 3/4 cup
rice flour
- 1/4 cup
cornstarch
- 1 tsp
ground turmeric
- 1/2 tsp
baking powder
- 3/4 tsp
salt
- 1/4 tsp
black pepper, freshly ground
- 1 cup
cold water
- 1 lb
sweet potato, peeled and coarsely shredded (about 1 medium)
- 2
scallions, thinly sliced
- 12
large shrimp, shell-on or peeled, deveined, tails left on
- 4 cups
neutral oil, such as vegetable or canola, for frying
To serve
- 1 head
butter or leaf lettuce, leaves separated
- 1 cup
mixed herbs: mint, cilantro, Thai basil, leaves picked
- Dairy-free
Contains fish (fish sauce) and shellfish (large shrimp, shell-on or peeled).
Not checked: Thai chili or red jalapeño, butter or leaf lettuce, mixed herbs: mint, cilantro, Thai basil.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the nuoc cham: in a small bowl, stir the fish sauce, lime juice, sugar and warm water until the sugar dissolves. Stir in the garlic and chili. Set aside.
5 min
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 3 tbsp sugar
- 1/2 cup warm water
- 1 clove garlic
- 1 Thai chili or red jalapeño
- Step 2
Whisk the rice flour, cornstarch, turmeric, baking powder, salt and pepper in a medium bowl. Pour in the cold water and whisk smooth; the batter should be about as thick as heavy cream. Let it sit 10 minutes.
10 min, hands-off
- 3/4 cup rice flour
- 1/4 cup cornstarch
- 1 tsp ground turmeric
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 cup cold water
- Step 3
Rinse the shrimp and pat them very dry. Fold the shredded sweet potato and scallions into the batter until every strand is coated.
5 min
- 1 lb sweet potato
- 2 scallions
- 12 large shrimp, shell-on or peeled
- Step 4
Pour the oil into a wide, heavy pot or deep skillet to a depth of about 1 1/2 inches and heat over medium-high to 350°F (a strand of sweet potato should sizzle briskly). Set a wire rack or paper-towel-lined tray nearby.
8 min · 350°F
- 4 cups neutral oil, such as vegetable or canola
- Step 5
Working in batches of 3 or 4, scoop a scant 1/3 cup of the sweet potato mixture onto a slotted spoon or small ladle, flatten it into a rough 3-inch disc, press a shrimp on top, and slide it gently into the oil. Fry 3 to 4 minutes, turning once, until deep golden and crisp and the shrimp is pink.
16 min
- 12 large shrimp, shell-on or peeled
- Step 6
Lift the fritters out with a spider or slotted spoon and drain on the rack. Let the oil come back to 350°F between batches and sprinkle the fritters with a little salt while hot.
2 min · 350°F
- Step 7
Serve hot: wrap each fritter in a lettuce leaf with a few herb leaves and dip into the nuoc cham.
- 1 head butter or leaf lettuce
- 1 cup mixed herbs: mint, cilantro, Thai basil
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026