Sweet Potato Shrimp Cakes Recipe

Name: Sweet Potato Shrimp Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
1/4 cup peanut oil, for frying
2
In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp.
3
Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.
4
Peel and grate sweet potatoes.
5
With hands, squeeze excess moisture from potato if necessary.
6
In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well.
7
Stir in the flour and mix to combine.
8
Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.
9
In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil.
10
Form cakes, as flat as possible and carefully add first batch to pan.
11
Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side.
12
Remove to a serving platter and season with salt.
13
Add remaining oil to the pan and cook the second batch.
14
Serve immediately.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Sweet Potato Shrimp Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Shrimp Cakes

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