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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By jst4uqt
on November 23, 2012
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Our first thoughts were that this will be either nasty or amazing....it was amazing! the ginger really compliments it well!
By eajohnson-young
Cary, NC
on May 29, 2012
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Just finished these. My husband and I LOVED them. Definitely a new favorite. I'm glad the recipe mentions squeezing the excess water from the sweet potatoes after grating. I think that helped. It also helped to sprinkle a little extra flour on the patties when they were ready. Great recipe find!
By grillerdude
Kansas City, MO
on October 31, 2011
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I saw these on Guy's show and thought what a great first course on top of some great greens.
I thought prep. work was OK. but when I got around to cooking these puppies I was getting nervous and wasn't sure they were going to come out right or would be a disaster. They were not setting right...too much moister, and cooking time seemed too short. But they were a hit and the same client want's me to cook them again this friday. I will however make the following changes, I will use the tempura batter and Panko crumbs. I did not cook them in a cast iron pan but will next time. I did use Hendrikson's Italian Sweet oil dressing to dress the greens and I used a Cranberry Chutney on the Cakes. I think the Sriracha sauce would be great as well.
Read all 10 reviews