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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: Appetizer
Cuisine: Senegalese
Keyword: appetizer, seafood, Senegalese, West African
Author: Alex Gorgos
- 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
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.