Tôm Chiên Cốm with Lemongrass and Chili
75% chuẩn vị · Vietnamese Fusion
A flavorful twist on the traditional Tôm Chiên Cốm, this version incorporates aromatic lemongrass and a hint of chili for a more complex and zesty profile. The cốm coating provides a delightful crunch against the spiced shrimp.
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
- Large shrimp, peeled and deveined400g
- Young green rice flakes (cốm)200g
- Egg1
- Lemongrass, finely minced2 tbsp
- Red chili, finely minced1 tsp
- Fish sauce1 tbsp
- Garlic powder1 tsp
- Vegetable oil for fryingAs needed
- SaltTo taste
- Black pepperTo taste
- Fresh mint leaves for garnishOptional
Các bước
- 1
Prepare the shrimp by peeling, deveining, and patting them dry.
- 2
In a bowl, combine the minced lemongrass, minced chili, fish sauce, garlic powder, salt, and pepper. Add the shrimp and toss to coat evenly.
- 3
Whisk the egg in a separate shallow dish.
- 4
Dip each seasoned shrimp into the whisked egg.
- 5
Press the egg-coated shrimp into the cốm, ensuring a good coating.
- 6
Heat vegetable oil in a wok or deep pan over medium-high heat.
- 7
Fry the cốm-coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- 8
Remove with a slotted spoon and drain on paper towels.
- 9
Serve hot, garnished with fresh mint leaves.
