Vietnamese Sweet Potato Shrimp Cakes

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  • 1 pound sweet potato, peeled and grated
  • 1/2 pound medium shrimp, peeled and cut into 1/2-inch pieces
  • 6 green onions, chopped
  • 1 garlic clove, minced
  • 1 tablespoon freshly grated ginger
  • 1/2 cup cornstarch
  • 1 teaspoon coarse salt
  • 3 large egg whites
  • 1 head butter lettuce, leaves cleaned and separated
  • Fresh cilantro and mint leaves
  • Lime wedges


Toss potato, shrimp, onions, garlic, ginger, cornstarch and salt together in a medium-sized mixing bowl.
Whisk egg whites until foamy and add to potato mixture.
Heat oil in a heavy skillet over medium-high heat until shimmering.
Drop about 2 tablespoons of mixture into hot oil. Flatten with a spatula. Fry until cooked through, browned and crispy, about 4 minutes per side.
Repeat with remaining batter.
Place lettuce leaves on individual plates, top with shrimp cakes and garnish with cilantro and mint.
Place lime wedges on plates for squeezing on to shrimp cakes.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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