Bánh Ngô Chiên Tôm (Shrimp and Corn Fritters)
80% chuẩn vị · Vietnamese-inspired
A flavorful variation of Bánh Ngô Chiên, incorporating finely chopped shrimp for added texture and savory depth, pan-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
- Fresh corn kernels1.5 cups
- Shrimp, peeled, deveined, and finely chopped1/2 cup
- Glutinous rice flour3/4 cup
- All-purpose flour1/4 cup
- Green onions, thinly sliced2 tablespoons
- Sugar1 teaspoon
- Salt3/4 teaspoon
- Black pepper1/4 teaspoon
- Water1/4 cup
- Vegetable oil for frying1/2 cup
Các bước
- 1
In a bowl, combine corn kernels, chopped shrimp, glutinous rice flour, all-purpose flour, green onions, sugar, salt, and pepper.
- 2
Gradually add water, mixing until a thick batter forms. Ensure the shrimp and corn are well distributed.
- 3
Heat vegetable oil in a non-stick skillet over medium-high heat.
- 4
Spoon about 2-3 tablespoons of batter per fritter into the hot oil. Press down gently to flatten.
- 5
Fry for 4-5 minutes per side, until golden brown, crispy, and the shrimp is cooked through.
- 6
Remove from skillet and drain on paper towels.
- 7
Serve hot, optionally with a side of chili sauce or nuoc cham.
