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2 Quick Appetizers: How To Make Easy Wrap Shrimp Fritters and Sweet Potato Rolls with Ginger: A Cambodian Khmer Recipe

Updated on August 16, 2012

Pestle and Mortar...

A Pestle and Mortar is great for Mixing Spices and Making Pastes. A Must-Have Tool for Every Chef!
A Pestle and Mortar is great for Mixing Spices and Making Pastes. A Must-Have Tool for Every Chef! | Source

Learn how to make two Simple, Fast and Delicious Appetizers!

Shrimp Fritters are Lightly Breaded and Crispy! Serve these before a meal as an appetizer or at your next party!

Sweet Potato Rolls with Ginger are lightly sweetened and influenced by the French when they were in Cambodia.

In fact, they are very similar to French Fries! Potatoes are cut into large match sticks and precooked by boiling them. They are then seasoned with Salt, Sugar, and Fresh Ginger.

And that's just the beginning! We will roll them in Rice Paper Wrappings and then fry them to perfection!

You will be the life of the party if you bring these dishes to your next Super Bowl Party!

We will start with the Shrimp Fritter recipe first. Let's look at the Ingredients:

Shrimp Fritters Ingredients

How To Prepare
Fresh Shrimp
14 oz (400 g)
Wash, Peel and De-vein
Rice Flour
1 cup (150 g)
Garlic Cloves
4 whole
Peel and Chop
Coconut Milk
1-2 tablespoons
Fish Sauce
1/4 cup (60 ml)
1 teaspoon
Green Onions (Scallions)
Slice Thinly
Cooking Oil
(Enough for deep frying)

Shrimp Fritters Recipe

*This recipe serves 4 and has a preparation time of 20 minutes. Cooking time is about 15 minutes.*

  • Combine the Shrimp, Rice Flour, Garlic, 1 tablespoon of Coconut Milk, Fish Sauce, Sugar and Green Onions (Scallions) in a bowl.
  • Check consistancy: if the mixture is too dry, add the other tablespoon of Coconut Milk. You want the mixture to stay thick.
  • Heat the Oil on med-high heat in a large skillet or Wok. I always use a Cast Iron Skillet for best taste results, plus the added iron that is introduced into the food as it cooks.
  • If you are not sure if the oil is hot enough for cooking, dip a tooth pick into the oil (careful for back splash!) and if when you pull it out it has little bubbles on it, you are ready to fry.
  • Drop a few heaping tablespoons of the shrimp mixture into the hot oil, carefully!
  • Cook a few tablespoons at a time because overcrowding the skillet will cause an extreme decrease in temperature which will result in under-cooked or oily food.
  • Fry each batch until Golden on all sides.
  • Carefully remove and allow to drain on paper towels to get excess grease out.
  • Serve immediately with Chili Coriander Dip (follow the link for quick and easy dip recipe)

That's it!

Jong Yam! (Want to eat!)

Now, on to the next recipe: Sweet Potato Rolls with Ginger. Your friends and family will thank you!

Sweet Potato Rolls with Ginger

How To Prepare
Large Sweet Potatoes
Peel and Cut Lengthwise into large French Fry-like "Matchsticks"
Fresh Ginger Root
6 inches (15 cm)
Peel and Slice Finely
A Pinch
5 teaspoons
Package of Small Rice Paper Wrappers**
1 Package (6 inch diameter (15 cm)
**See note and link below in recipe on how to prepare Rice Paper Wraps**
Cooking Oil
Enogh for Deep Frying
Dried Rice Paper Wrap from the Package Before Being Softened
Dried Rice Paper Wrap from the Package Before Being Softened | Source
Softened Rice Paper Wrap
Softened Rice Paper Wrap | Source

Sweet Potato Rolls with Ginger Recipe

**Rice Paper Wrappers need to be softened before use. Follow this link for detailed instructions: Rice Paper Wrappers (scroll down past the ingredients to the Recipe section)**

*This recipe Serves 4, has a Preparation Time of 40 minutes, and a Cooking Time of 25-30 minutes

  • Combine the Potatoes, Ginger, Salt and Sugar in a pot.
  • Cover with water and bring to a boil.
  • Reduce heat and simmer until the Potatoes are just about tender-about 10 minutes or so.
  • Drain and set aside.
  • **Soften Rice Paper Wraps
  • Wrap each Potato Stick in one softened rice paper wrap
  • Heat Oil over medium-high heat in a wok or large skillet, until oil is hot enough for frying.
  • Fry the Potato Rolls until Golden Brown.
  • Drain Rolls on paper towels and sprinkle with a pinch of salt.
  • Serve immediately with Chili Coriander Dip (click link for recipe)

As an alternative to an appetizer, this can be served as a desert by sprinkling Sugar on top of the Rolls!

Chanang Tay? (Wasn't that delicious?)


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