Vietnamese Batter-Fried Shrimp Recipe
Ingredients:
- 1 pound raw medium shrimp
- 1 tablespoon nuoc mam (Vietnamese fish sauce)
- 2 large cloves garlic, minced
- Freshly ground black pepper
- 1 cup all-purpose flour, sifted
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- Vegetable oil, for deep-frying
- Cornstarch, for dredging
- Sweet and sour dipping sauce, to serve
How to cook Vietnamese Batter-Fried Shrimp:
- Shell and devein the shrimp, leaving the tail section attached. Combine the shrimp, fish sauce, garlic and black pepper to taste in a bowl. Mix well; set aside to marinate for 30 minutes.
- Combine the flour, baking powder, sugar, salt, turmeric and 1/4 teaspoon of black pepper in a bowl. Make a well in the center. Stir in 1 1/4 cups of cold water until smooth. Let rest for 1 hour.
- Heat 2 inches of oil in a wok or deep fryer to 365°F (185°C), or until a drop of batter sizzles and rises to the surface. Dredge the shrimp in cornstarch, shaking off any excess. One by one, dip the shrimp in the batter, holding each one by the tail, and coat well.
- Carefully add the shrimp to the hot oil, a few at a time. Fry, turning once, for 2 to 3 minutes, or until golden brown and crisp. Drain on paper towels. Continue coating and frying until all of the shrimp are cooked.
- Serve the Vietnamese Batter-Fried Shrimp hot, with sweet and sour sauce as part of a meal or as an appetizer.
Notes:
The Vietnamese Batter-Fried Shrimp recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Tom Chien Bot.
This recipe for Vietnamese Batter-Fried Shrimp serves/makes: 4
The Vietnamese Batter-Fried Shrimp (Tom Chien Bot) recipe is adopted from ‘The Foods of Vietnam’ by Nicole Routhier; copyright 1989, 2010.
Main Ingredient: Shrimp
Preparation Method: Deep Fried
Cuisine: Vietnamese