Sweet Potato Shrimp Fritters
Sweet Potato Shrimp Fritters
So why is there what looks to be a Vietnamese recipe in Senegal? Like Vietnam, Senegal was colonized by France. Many Senegalese fought for France in Vietnam during the Indochina war; many bringing back Vietnamese wives to Senegal. With the connection through France, Senegal saw an increase of Vietnamese, developing a fusion of Senegalese and Vietnamese cuisine. Today, it is common to see spring rolls and shrimp cakes on Senegalese menus.
Ingredients
- 8 oz shrimp peeled and deveined; finely chopped
- 8 oz sweet potato grated
- 2 green onions chopped
- 2 tsp fish sauce
- 1 tsp black pepper
- 1/2 tsp salt
- 1/4 cup flour plus more
- 1 large egg beaten
- 1/2 tsp baking powder
- vegetable oil for frying
Nuoc Cham Dipping Sauce
- 3 tbsp fish sauce
- 1 1/2 tbsp lime juice
- 1 tbsp water
- 1/2 tbsp sugar
- 1 red bird’s eye chili finely chopped
- 1 large garlic clove finely chopped
Instructions
- Combine all of the dipping sauce ingredients. Set aside.
- Mix together the shrimp, sweet potato, green onion, fish sauce, salt, and pepper.
- Mix in the flour, egg, and baking powder until a batter is formed. If the batter is too wet, add in an extra tbsp of flour.
- Heat up a 1/4” of cooking oil in a frying pan over medium high heat. Drop a 1/4” cup of the batter in clumps into the oil. Slightly flatten with the back of a spoon.
- Fry the fritters for 4-5 minutes a side until crispy, making sure not to overcrowd the pan.
- Drain the grease on a rack.
You must be logged in to post a comment.