Crispy Sweet Potato Shrimp Cakes

Crispy grated sweet potato cakes with sweet shrimp and green onions.

In all honesty this recipe came about because my daughter sent me a tick tock with the recipe and asked me to recreate it. We now make it all the time! I tweaked the recipe and made it my own, but essentially it's very similar. What I love about it is that I can put it together quickly with only a few ingredients that taste amazing. It’s also a great way to use any leftover shrimp when you only have a few.

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What ingredients do you need for crispy sweet potato shrimp cakes?

• Sweet Potato
• Green Onions
• Garlic
• Cornstarch
• Baking Powder
• Water
• Black Sesame Seeds
• Fine Sea Salt
• Black Pepper

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The Recipe…

Grate the sweet potato with a large hole grater and place in a large bowl. Slice green onions on a bias as thin as you can and add to the bowl. Add remaining ingredients and mix well.

Heat a large flat bottom sauté pan with 1/2 inch vegetable oil. You want the oil to be very hot before you start adding the batter. The oil should bubble around the batter when dropped in.

Do not crowd the pan, leave space in between so the temperature does not drop. Pan fry in batches until golden brown on both sides and crispy. When ready, drain on a wire rack on a sheet pan.

Season right away with fine sea salt. Serve with sweet chili sauce, lemon garlic aioli or soy sauce.

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Recipe Tips:

• You can add other vegetables to the batter such as cabbage, julienne squash, broccoli etc…
• Fresh herbs such as mint or cilantro can also be added to the batter.

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Make Ahead:

• The batter can be made up to a day ahead but is best if cooked and served right away while it is hot and crispy.

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Storing tips:

• You can store leftovers in the refrigerator for 3-4 days. Seafood can turn quickly, so best if eaten right away.

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