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Saturday, March 18, 2017

Banh Tom Chien – Shrimp and Sweet Potato Fritters Recipe - Cách làm Bánh Tôm Chiên Giòn

Ingredients & Cooking Directions for Shrimp and Sweet Potato Fritters

Kitchen Equipment used in this Video

Induction Cooker:
Cooling rack:
Clear bowls:
Stainless steel bowls:
Vegetable shredder:
Vegetable peeler:
Kakiage Ring:
Measuring cup:
Cooking gloves:
Long chopsticks:

Estimated servings: 15 large fritters

Mix the batter

2 ½ cups water

1. In a bowl add the batter ingredients mixing it with a whisk until smooth with no lumps.
2. Allow batter to rest for 30 minutes at room temperature.

Fry the fritters

15 large shrimp, peeled, deveined, tail on
1 Japanese sweet potato
1 yam
4 cups vegetable oil 

1. Peel and shred potato and yam.
2. Add 1 teaspoon salt into 2 quarts water and mix the sweet potato in the salt water. Soak the potato in the salty water for about 30 minutes. Then drain, rinse, and set sweet potato shreds aside.
3. Add salt, pepper and garlic to shrimp, mix it up, cover with saran wrap and marinate it in the refrigerator for about 30 minutes. 
4. Heat oil in a large pan over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil. Add a handful of yam shreds into the batter then arrange it neatly into a round mold, top it off with a shrimp pressing it down and remove the mold. Fry the fritters on medium high heat until golden brown on both sides (about 12-15 minutes) with shrimp fully cooked. Repeat process until ingredients are used up. Remove the fritters and place on a rack to drain excess oil.

To serve

Sliced cucumber

To serve, place a piece of the shrimp fritter and some herbs, cucumbers and pickled carrots and daikon on a lettuce leaf and fold into a wrap, dip into the sauce and eat.


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