Sweet Potato Shrimp Cakes

Total Time:
16 min
Prep:
10 min
Cook:
6 min

Yield:
10 to 12 (3-inch) cakes
Level:
Easy

Ingredients
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 3/4 pound (41-50 count) shrimp, shelled and deveined
  • 2 large sweet potatoes (about 3 cups grated)
  • 1/2 cup minced scallions
  • 1/4 cup minced shallots
  • 1 tablespoon minced serrano pepper
  • 1 tablespoon minced ginger
  • Kosher salt and freshly cracked black pepper
  • 1 egg
  • 1 cup all-purpose flour
Directions
  • 1/4 cup peanut oil, for frying

  • 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.


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