Shrimp Fritters with Sweet Potato (Bánh tôm)
A specialty of Hanoi, Bánh tôm or Bánh Tôm Hồ Tây (Shrimp fritters of West Lake), as they are known, are delicious deep fried shrimp and sweet potato fritters.
This recipe is from Hanoi-based Chef Didier Corlou, owner and chef behind La Verticale and the recently-opened Madame Hiên. Chef Corlou, born in Brittany and who first arrived in Vietnam in 1991, is a master of mixing combining French and Vietnamese ingredients and techniques.
- 10 oz (300g) wheat flour
- 2 oz (60g) rice flour
- 1lb (500g) sweet potato
- 10 oz (300g) freshwater shrimps
- 1/3 oz (10g) curry powder
- 2g baking powder
- 5 cloves of garlic
- 1lb (500g) mixed salad
- Oil, nước mắm, pepper, white vinegar, sugar, chopped chili
- Peel the sweet potatoes and cut them in small regular sticks, leave them in cold water.
- Sieve the two varieties of flour, blend them, then add the curry powder and baking powder mixed with a little water. Slowly add water, stir continuously in order to get a batter which is neither too thick nor too liquid. Season with salt.
- Drain the sweet potatoes thoroughly, mix them with the batter.
- Wash and cut the legs off the shrimps.
- Make a dipping sauce with “nuoc mam”, vinegar, sugar, mineral water, garlic and chopped chilis, pepper.
- Peel and slice the green papaya, macerate with a little salt. Wash again and add to the sauce.
- Heat the oil, use non-slotted small ladles, pour a little batter into each ladle, place one or two shrimps on top. Fry in hot oil till they are cooked to your taste.
- When the fritters are cooked, they separate readily from the tins and float in the oil. Drain them when they are browned, and put them on absorbent paper. Cut them in two or four pieces, serve hot with the dipping sauce, together with the mixed salad.
Serving Size: 4-6
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Preparation Time: 30 minutes