Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) medium shrimp, shell-on or peeled/tail-on
- 1 lb (450 g) sweet potato, peeled and julienned
- Marinade: 1 tsp fish sauce, 1 clove garlic minced, 1/4 tsp sugar, 1/4 tsp white pepper
- Batter: 1 1/4 cups (150 g) rice flour, 1/3 cup (50 g) all-purpose flour, 3 tbsp (25 g) cornstarch, 1 tsp baking powder, 1/2 tsp turmeric, 1 tsp fine salt, 1 large egg, 1 1/4 cups (300 ml) ice-cold club soda
- Neutral oil for frying (6–8 cups / 1.5–2 L)
- Nuoc cham: 1/4 cup sugar, 1/4 cup hot water, 1/4 cup lime juice, 1/4 cup fish sauce, 1 tbsp rice vinegar, 2 cloves garlic, 1–2 Thai chilies, 1 tbsp carrot matchsticks (optional)
- To serve: 1 head butter lettuce, 1 cup mixed herbs (mint, cilantro, Thai basil), 1 small cucumber
Do This
- 1) Marinate shrimp with fish sauce, garlic, sugar, and white pepper for 10 minutes.
- 2) Julienne sweet potato; soak in cold water 10 minutes, then drain and pat very dry.
- 3) Whisk dry batter ingredients; add egg and ice-cold club soda to a thin, lacy batter. Fold in sweet potato.
- 4) Heat oil to 350°F (175°C). Spoon in a small nest of battered sweet potato; top with 1–2 shrimp.
- 5) Fry 5–7 minutes, turning once, until deep golden and shatter-crisp. Drain on a rack; keep warm.
- 6) Stir together nuoc cham. Wrap fritters in lettuce with herbs and cucumber; dunk generously and enjoy.
Why You’ll Love This Recipe
- Ultra-crisp lacy edges and tender, juicy shrimp in every bite.
- Balanced, bright nuoc cham that makes each fritter pop.
- Fresh lettuce and herbs keep it light and vibrant, perfect for sharing.
- Restaurant-worthy technique made simple for home kitchens.
Grocery List
- Produce: Sweet potato, limes, garlic, Thai chilies, carrot (optional), butter lettuce, mint, cilantro, Thai basil, cucumber
- Dairy & Eggs: 1 large egg
- Pantry: Rice flour, all-purpose flour, cornstarch, baking powder, ground turmeric, fine salt, sugar, fish sauce, rice vinegar, club soda (or sparkling water), neutral frying oil
Full Ingredients
Shrimp & Sweet Potato Fritters
- 1 lb (450 g) medium shrimp (31/40), shell-on or peeled with tails left on; deveined
- 1 tsp fish sauce
- 1 clove garlic, finely minced
- 1/4 tsp sugar
- 1/4 tsp white pepper (or black pepper)
- 1 lb (450 g) sweet potato, peeled and cut into 2–3 mm matchsticks
- 1 1/4 cups (150 g) rice flour
- 1/3 cup (50 g) all-purpose flour
- 3 tbsp (25 g) cornstarch
- 1 tsp baking powder
- 1/2 tsp ground turmeric
- 1 tsp fine salt
- 1 large egg
- 1 1/4 cups (300 ml) ice-cold club soda or sparkling water, plus more as needed
- Neutral oil for frying (6–8 cups / 1.5–2 L) to a 2–3 inch depth
Nuoc Cham Dipping Sauce
- 1/4 cup (50 g) sugar
- 1/4 cup (60 ml) hot water
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) fish sauce
- 1 tbsp (15 ml) rice vinegar (optional for extra brightness)
- 2 cloves garlic, finely minced
- 1–2 Thai bird’s eye chilies, thinly sliced (seeded for less heat)
- 1 tbsp carrot matchsticks (optional, classic garnish)
To Serve
- 1 head butter lettuce or tender romaine, leaves separated
- 1 cup mixed herbs: mint, cilantro, Thai basil (plus perilla/shiso if available)
- 1 small cucumber, thinly sliced
Step-by-Step Instructions
Step 1: Marinate the shrimp
Pat the shrimp very dry with paper towels. In a medium bowl, combine fish sauce, minced garlic, sugar, and white pepper. Add shrimp and toss to coat. Marinate for 10 minutes at room temperature while you prep the sweet potato.
Step 2: Julienne and rinse the sweet potato
Peel and julienne the sweet potato into fine 2–3 mm matchsticks about 2–3 inches long. Place the matchsticks in a bowl of cold water and soak for 10 minutes to rinse off excess starch. Drain thoroughly, then spread on towels and pat completely dry. Dry sweet potato is key to maximum crispness and minimal oil splatter.
Step 3: Mix the ultra-crisp batter
In a large bowl, whisk rice flour, all-purpose flour, cornstarch, baking powder, turmeric, and salt. Beat in the egg, then whisk in ice-cold club soda until the batter is thin and pourable—slightly looser than pancake batter. If needed, add a splash more club soda to achieve a fluid consistency. Fold the dried sweet potato into the batter to coat. Keep the bowl over a few ice cubes or refrigerate—cold batter equals lacier fritters.
Step 4: Heat the oil and set up your fry station
Pour 2–3 inches of neutral oil into a deep, wide pot (Dutch oven or wok). Heat to 350°F (175°C). Set a wire rack over a sheet pan for draining and preheat the oven to 250°F (120°C) to keep batches warm. Give the batter a gentle stir before each scoop to keep the sweet potato evenly suspended.
Step 5: Fry the lacy fritters
Working in batches, use a large spoon or small ladle to gently slide a loose nest of battered sweet potato into the hot oil (about 1/3 cup per fritter). Immediately place 1–2 shrimp on top of each nest, pressing lightly so they adhere. Fry 3–4 minutes without moving, until the edges turn deep golden and crisp. Carefully flip and fry 2–3 minutes more. Maintain the oil at 340–360°F (171–182°C). Transfer to the rack to drain; keep cooked fritters warm in the oven while repeating with remaining batter and shrimp.
Step 6: Stir together a bright nuoc cham
In a small bowl, dissolve sugar in hot water. Stir in lime juice, fish sauce, and rice vinegar (if using). Add garlic, chilies, and carrot matchsticks. Taste and balance: add a touch more lime for brightness, sugar for roundness, or fish sauce for salinity. The sauce should be sweet-sour-salty with a savory backbone.
Step 7: Wrap, dunk, and enjoy
To serve, set out the warm fritters, lettuce leaves, herbs, and cucumber. Nestle a fritter in a lettuce leaf, add herbs and a cucumber slice, then dunk generously in nuoc cham. Eat immediately while the fritters are still shatter-crisp.
Pro Tips
- Keep the batter cold and the oil hot—this contrast creates the laciest, crispiest texture.
- Dry your sweet potato thoroughly; excess moisture makes the batter heavy and the oil spit.
- Test-fry a small fritter first to check seasoning, batter thickness, and oil temperature.
- For extra crunch at serving time, give cooked fritters a 30–45 second re-fry at 360°F (182°C).
- Use chopsticks or tongs to gently tease out stray strands in the oil for delicate, web-like edges.
Variations
- Gluten-free: Replace the all-purpose flour with an equal amount of rice flour or with 1/4 cup (30 g) tapioca starch for extra snap.
- Classic look: Leave shrimp shell-on and headless with the tail curled on top for a traditional West Lake presentation. Or peel for easier eating.
- Air-fryer option: Not as lacy, but workable. Spray battered nests generously with oil and air-fry at 400°F (205°C) for 10–12 minutes, flipping and re-spraying halfway.
Storage & Make-Ahead
Nuoc cham can be made up to 1 week ahead and refrigerated. Julienne sweet potato up to 6 hours ahead; keep submerged in cold water and dry thoroughly before battering. Marinate shrimp up to 4 hours in the fridge. Cooked fritters are best fresh, but leftovers keep 1 day refrigerated; re-crisp in a 400°F (205°C) oven for 8–10 minutes or air-fry at 375°F (190°C) for 5–7 minutes. For longer storage, par-fry fritters for 2 minutes, cool, freeze on a sheet, then bag. Fry from frozen at 350°F (175°C) for 3–4 minutes until hot and crisp.
Nutrition (per serving)
Approximate: 680 calories; 30 g fat; 68 g carbohydrates; 26 g protein; 3 g fiber; 1200 mg sodium. Values will vary with oil absorption and dipping sauce usage.
