Tôm Chiên Cốm (Crispy Fried Rice Flakes with Shrimp)
Món truyền thống · Vietnamese
A classic Vietnamese appetizer featuring succulent shrimp coated in crispy, toasted young green rice flakes (cốm) and deep-fried to golden perfection. This dish offers a delightful contrast of textures and a subtly sweet, nutty flavor from the cốm.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Fresh shrimp400g
- Young green rice flakes (cốm)200g
- Egg1
- All-purpose flour50g
- Cornstarch25g
- Fish sauce1 tbsp
- Garlic powder1 tsp
- Vegetable oil for fryingAs needed
- SaltTo taste
- Black pepperTo taste
- Fresh cilantro for garnishOptional
Các bước
- 1
Peel and devein the shrimp, leaving the tail on. Pat them dry.
- 2
In a bowl, whisk the egg. In another bowl, mix the all-purpose flour and cornstarch.
- 3
Season the shrimp with fish sauce, garlic powder, salt, and black pepper.
- 4
Dip each shrimp into the whisked egg, then dredge it in the flour-cornstarch mixture.
- 5
Press the coated shrimp firmly into the cốm, ensuring an even layer.
- 6
Heat vegetable oil in a wok or deep pan over medium-high heat. The oil should be hot but not smoking.
- 7
Carefully fry the cốm-coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- 8
Remove the fried shrimp with a slotted spoon and drain on paper towels.
- 9
Serve immediately, garnished with fresh cilantro if desired.
