Sweet Potato and Pumpkin Shrimp Cakes Monday, June 4, 2007


This recipe is based on a Philippine recipe

7 oz shrimp
7 oz white bread flour
1/2 tsp salt
1/2 tsp dried yeast
1/4 cup lukewarm water
1 egg, beaten
5 oz sweet potato, peeled and grated
8 oz pumpkin, peeled, seeded and grated
2 scallions, chopped
2 oz water chestnuts, sliced and chopped
1/2 tsp chili sauce
1 clove garlic, crushed
juice of 1/2 lime
vegetable oil for deep frying


Place the flour and salt into a mixing bowl and make a well in the center. Mix the yeast with the water and pour into the well. Pour in the egg and leave for a few minutes until bubbles appear. Mix to a batter. Cook, peel and chop the shrimp. Add the sweet potatoes and pumpkin to the batter. Then add the scallions, water chestnuts, chili sauce, garlic, lime juice, and shrimp. Mix thoroughly. Heat some oil (about ½ inch deep) in a large frying pan. Spoon in the batter in small heaps and fry until golden turning once. Drain and serve. This is good with Thai fish sauce.

A couple of notes. Since pumpkin is out of season, we used butternut squash. For the shrimp, we used the good frozen, pre cooked Thai shrimp from Food City and simply roughly chopped them after thawing and proceeded as above.

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