How to make Sweet Potato Shrimp Cakes
Hi everyone, in this post I’ll introduce to you one specialty of Hanoi – the sweet potato shrimp cake. The Hanoian call it “Banh Tom Ho Tay”, in which “Ho Tay” stands for the location around Hanoi’s largest lake, where this specialty usually found. Let’s get started!
200g all purpose flour
3 tbsp tapioca starch (or corn starch)
1 pinch of tumeric powder
1 pinch of salt
1/2 tbsp yeast
300g sweet potato
Step 1: Mix all the dry ingredients together, then pour in the water. Stir until everthing is well combined, then set aside.
Step 2: With the sweet potato, try to choose the white one because they are firm and less sweet than the orange ones, therefore easier to deep fry. Slide them into strips.
Step 3: Now, our flour mixture looks quite bubbly, add in the sweet potato, mix roughly.
Step 4: With the shrimps, we prefer the ones with skin on, cut off the tip of the heads and legs.
Step 5: It’s time to fry. Add in a nonstick skillet a generous amount of vegetable oil, bring to 350F (170C) over medium high, roughly grease the laddle to avoid stickiness, then add in the mixture, use a spoon to slightly press it down to make the cake thinner, then stick one shrimp on top. Continue to do the same with the rest.
Keep frying until the cakes turn golden, then transfer onto a sieb or a paper towel to degrease them.
The cakes are now done. Banh Tom is usually served with Nuoc Cham, lettuce with variety of your favorite herbs and pickled carrot and kohlrabi.