Craving a delectable Vietnamese treat that bursts with flavors and crunch? Look no further! Today, we’re diving into the delightful world of Bánh Tôm, also known as Vietnamese Shrimp and Sweet Potato Fritters.
Let’s start by delving into the cultural significance of Bánh Tôm. Hailing from the vibrant culinary landscape of Vietnam, these fritters have been cherished for generations. With their origins tied to the northern region of the country, Bánh Tôm represents a harmonious blend of coastal flavors and earthy ingredients that have stood the test of time.
The heart of any delicious dish lies in its ingredients, and Bánh Tôm is no exception. We’ll gather an ensemble of plump shrimps, tender sweet potatoes, and a medley of spices. Together, they form the perfect symphony of flavors.
Bánh Tôm shines as a delightful symphony of flavors – crispy on the outside, tender and sweet on the inside, with the succulent shrimps pairing oh, so well with the earthy sweet potatoes. Whether you’re a seasoned chef or a kitchen novice, these fritters offer a delightful and rewarding experience in the world of Vietnamese cuisine. So, don your apron, get those frying pans ready!
How To Make Bánh Tôm (Vietnamese Shrimp and Sweet Potato Fritters)
Course: AppetizersCuisine: asian, viet, vietnameseDifficulty: Easy4
servings15
minutes8
minutesIngredients
1 lb whole shrimp (cleaned and deveined)
2 large sweet potatoes
1 cup potato starch
1/2 cup water
1 egg
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp turmeric powder
1/2 tsp salt
1/4 tsp black pepper
veggie oil (for frying)
Directions
- Pat dry the shrimp. Peel and cut your sweet potatoes into matchsticks.
- In a bowl combine potato starch, water, egg, baking powder, garlic powder, turmeric powder, salt, and black pepper. Add in sweet potatoes.
- Heat oil to medium high heat. Using a ladle/spoon, add some sweet potato, 1 shrimp and scoop some of the batter on the shrimp. Gently drop in hot oil and cook for 3-5 mins each side (don’t overcrowd pan and do in batches).
- Once done remove and place them on a paper towel to absorb any excess oil. Serve immediately (or reheat in the airfryer for later!)
