Bánh Tôm Chiên Giòn (Crispy Fried Shrimp Cakes with Taro)
70% chuẩn vị · Vietnamese
A creative twist on Bánh Tôm Hồ Tây, this version incorporates shredded taro for added texture and a slightly different sweetness, fried to a delightful crisp.
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
- Taro root1 cup, julienned
- Rice flour1 cup
- Tapioca starch1/4 cup
- Ginger1 teaspoon, grated
- 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
Các bước
- 1
Prepare the dipping sauce by combining fish sauce, lime juice, sugar, and a little water.
- 2
In a large bowl, mix rice flour, tapioca starch, salt, and pepper. Gradually add water to form a smooth batter.
- 3
Stir in the grated ginger, sliced scallions, chopped shrimp, and julienned taro.
- 4
Heat oil in a deep pan or wok over medium-high heat.
- 5
Using a ladle or large spoon, carefully drop portions of the batter mixture into the hot oil, forming small cakes.
- 6
Fry for about 4-5 minutes per side, until deeply golden brown and very crispy.
- 7
Remove with a slotted spoon and drain on paper towels.
- 8
Serve immediately with the dipping sauce.
