Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
16 min
Prep:
10 min
Cook:
6 min
Yield:
10 to 12 (3-inch) cakes
Level:
Easy

Ingredients

Directions

In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.

Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine.

Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.

In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Shrimp Gumbo

Recipe courtesy of Alton Brown

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Baked Potato Wedges

Recipe courtesy of Ina Garten

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Shrimp Creole

Recipe courtesy of The Neelys

Potato Latkes

Recipe courtesy of Michele Urvater

Mrs. Duvall's Crab Cakes

Recipe courtesy of Robert Duvall

Cranberry-Glazed Sweet Potatoes

Recipe courtesy of Katie Lee

Browse Reviews By Keyword