Bánh Tôm Hồ Tây (West Lake Shrimp Cakes)
Món truyền thống · Vietnamese
Crispy, golden-fried shrimp cakes, a popular street food from Hanoi's West Lake. These feature a savory batter encasing whole shrimp and sweet potato, served with a fresh dipping sauce and herbs.
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
- Shrimp1 lb, peeled and deveined
- Sweet potato1 cup, julienned
- Rice flour1 cup
- Cornstarch1/4 cup
- Turmeric powder1/2 teaspoon
- Scallions2, thinly sliced
- Water1 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Vegetable oilfor frying
- Fish saucefor dipping sauce
- Lime juicefor dipping sauce
- Sugarfor dipping sauce
- Garlicfor dipping sauce
- Chilifor dipping sauce
- Fresh herbs (mint, basil)for garnish
Các bước
- 1
Prepare the dipping sauce: Mix fish sauce, lime juice, sugar, minced garlic, and chili to taste. Add a little water if needed.
- 2
In a bowl, combine rice flour, cornstarch, turmeric powder, salt, and pepper. Gradually whisk in water until a smooth batter forms.
- 3
Stir in the sliced scallions.
- 4
Heat about 2 inches of vegetable oil in a wok or deep skillet over medium-high heat until shimmering.
- 5
Dip a small ladle into the hot oil, then spoon some batter onto the ladle. Place a few shrimp and a small amount of julienned sweet potato onto the batter.
- 6
Carefully slide the mixture into the hot oil. Fry for 3-4 minutes per side, until golden brown and crispy.
- 7
Remove the bánh tôm from the oil with a slotted spoon and drain on paper towels.
- 8
Serve hot with the prepared dipping sauce and fresh herbs.
