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Deep fried shrimp pancakes with vegetables.
3 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Snack
Cuisine Filipino
Servings 6
Calories 225 kcal


  • 250 g small shrimp or krill washed and drained 
  • 100 g bean sprouts 
  • 1 100g small sweet potato, peeled and cut into strips 
  • 6 tablespoon cornstarch about 60g 
  • 3 tablespoon all-purpose flour about 30g  
  • 1/2 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon ground pepper 
  • 1 medium shallot minced 
  • 1/4 cup cold water 
  • Vegetable oil for frying 

Dipping sauce: 

  • 1/4 cup vinegar 
  • 3 cloves crushed garlic 
  • 1/4 teaspoon salt 
  • Pinch of ground pepper 


  • Make the batter. Combine cornstarch, all-purpose flour and baking soda in a bowl. Make a well in the center, then stir in 1/4 cup of cold water to make a smooth batter. Add salt, pepper and minced shallot. 
  • Coat the shrimp and vegetables with batter. Toss the shrimp, bean sprouts and sweet potato strips into the batter and give the mixture a good stir until everything is coated. 
  • Cook the fritters. In a large non-stick frying pan over medium-high heat, add vegetable oil just enough to cover the pan as want to cook the fritters in just a touch of oil. Spoon out a heap of the mixture with a tablespoon into the pan to form fritters. Cook in batches for 3 minutes on each side, or until golden, firm and cooked through. Repeat with the remaining mixture, adding more oil to the pan, if needed. Drain on a paper towel. 
  • Make the dipping sauce. Stir together vinegar, garlic, salt and pepper in a small bowl, then serve with the fritters.  


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