Sweet Potato Shrimp Cakes
- Level: Easy
- Yield: 10 to 12 (3-inch) cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 138
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 59
- Sodium
- 437
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
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
1/4 cup peanut oil, for frying
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.