VIETNAMESE SHRIMP & SWEET POTATO CAKES

 

Banh Tom Ho Tay, credited to Ho Tay in Hanoi, is where this popular dish originated. Typically, the sweet potatoes are diced for fries or grated. This recipe uses a seasoned

and roasted variation of the tubers. 

Preparation time: 30 minutes (Serves 6) 

For Shrimp & Sweet Potato Cakes 

Ingredients:

•       300 gms small shrimps

•       (peeled, de-veined and coarsely chopped)

•       400 gms baked sweet potatoes (in skin)

•       2 tbsp chopped spring onion greens

•       ¼ tsp black pepper (freshly ground)

•       ½ cup coriander (chopped)

•       1 large egg (beaten)

•       1 tsp fish sauce

•       1 cup cooking oil

•       2 tbsp rice flour

•       1 tsp refined flour

•       ½ tsp mineral salt

Salt as required 

Preparation:

•       Peel potatoes and score lightly

•       Sprinkle little oil and salt

•       Roast at 200 degree celsius till it starts caramelising

•       Take out the potatoes in a bowl

•       Add shrimps, spring onion, flour, fish sauce,

•       pepper and egg

•       Divide mixture to form small cakes

•       Rest the cakes in the refrigerator for 30 minutes

•       Heat oil in a skillet, sear the cakes for 2 minutes

on both sides 

For Dip 

Ingredients:

•       2 tbsp carrot (julienne)

•       2 cloves garlic (minced)

•       1 cup coriander sprigs

•       ½ cup mint leaves

•       ½ tsp rice vinegar

•       2 tbsp hot water

•       2 Thai bird chillies

•       6 leafy lettuce

•       2 tbsp sugar

•       1 lime 

Preparation:

•       In a bowl, add 2 tbsp water, lime juice, vinegar and sugar

•       Stir, till everything mixes well

•       Add the fish sauce, chopped chillies, carrots and garlic

•       Let it rest for 20 minutes in the refrigerator

•       Serve cakes with the dip, fresh sprigs of coriander, mint and hand torn lettuce