Crispy Vietnamese Shrimp Fritters

Imagine the satisfying crunch as you bite into golden, lacy-edged Crispy Vietnamese Shrimp Fritters, releasing an aromatic blend of fresh seafood, fragrant herbs, and savory nuances. These delectable fritters, known as “bánh khọt” in Vietnam, transform simple ingredients into an irresistible street food experience that brings the vibrant markets of Ho Chi Minh City right to your kitchen. The perfect balance of tender shrimp and crispy exterior makes these Crispy Vietnamese Shrimp Fritters a standout addition to your recipe collection. You’ll learn how to achieve the perfect texture, balance authentic Vietnamese flavors, and create a memorable appetizer or main dish that will impress even the most discerning palates.

Why You’ll Love This Recipe

These Crispy Vietnamese Shrimp Fritters are about to become your new favorite dish for so many reasons. First, the textural contrast is simply unmatched – each fritter delivers a satisfying crackle on the outside while maintaining a tender, moist interior studded with plump shrimp. The batter incorporates rice flour and turmeric, creating that distinctive golden hue and characteristic crispness that makes Vietnamese fritters so craveable.

What truly sets these shrimp pancakes apart is their versatility. They’re equally perfect as a show-stopping appetizer for guests, a unique weekend lunch option, or part of a larger Vietnamese-inspired feast. The recipe comes together in just minutes with ingredients you can easily source from most grocery stores or Asian markets.

The flavor profile strikes that perfect balance between savory, slightly sweet, and aromatic that Vietnamese cuisine is celebrated for. When wrapped in fresh lettuce with herbs and a dip in the tangy-sweet dipping sauce, these fritters deliver a complete sensory experience that’s both comforting and exciting. Best of all, they’re surprisingly simple to master, even for cooks new to Vietnamese cooking.

Ingredients

For the Crispy Vietnamese Shrimp Fritters:

• 1 pound (450g) medium shrimp, peeled, deveined, and chopped into small pieces
• 1 cup (140g) rice flour
• 1/4 cup (35g) all-purpose flour
• 1 teaspoon (2g) ground turmeric
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (0.5g) freshly ground black pepper
• 1 cup (240ml) coconut milk
• 1/2 cup (120ml) cold water
• 2 green onions, finely sliced
• 1/4 cup (15g) chopped fresh cilantro
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 small shallot, minced (about 2 tablespoons)
• Vegetable oil for frying

For the dipping sauce (Nuoc Cham):

• 3 tablespoons (45ml) fish sauce
• 3 tablespoons (45ml) water
• 2 tablespoons (30ml) fresh lime juice
• 2 tablespoons (25g) sugar
• 1 clove garlic, minced
• 1 small Thai chili, finely chopped (optional)

The rice flour is essential for achieving the signature crispness of authentic Vietnamese fritters, while the turmeric provides both the beautiful golden color and subtle earthy flavor. Fresh shrimp should be used whenever possible for the best flavor and texture in these Vietnamese shrimp pancakes.

Pro Tips

Achieving Perfect Crispness: The secret to truly Crispy Vietnamese Shrimp Fritters lies in the batter consistency and frying technique. The batter should resemble pancake batter—fluid enough to spread slightly when added to the pan but thick enough to hold the shrimp in place. For ultimate crispness, ensure your oil is at the right temperature (around 350°F/175°C) before adding the batter. A few drops of batter should sizzle immediately when they hit the oil. If the oil isn’t hot enough, the fritters will absorb too much oil and become soggy; too hot, and they’ll brown before cooking through.

Prepare Ingredients Strategically: Chop all ingredients uniformly for even cooking. The shrimp pieces should be about 1/2 inch (1cm) in size—large enough to provide juicy bites but small enough to cook quickly. Let your batter rest for 15-20 minutes before cooking to allow the flour to hydrate fully, resulting in a lighter texture. This resting period makes a remarkable difference in the final texture of your Vietnamese fritters.

Maintain Crispness Until Serving: These fritters are at their peak when served immediately after cooking, but if you need to make them ahead, place them on a wire rack (not stacked) in a 200°F (95°C) oven to keep them warm and crisp for up to 30 minutes. When frying multiple batches, add a little fresh batter to your remaining mixture between batches to maintain the proper consistency, as the batter tends to thicken as it sits.

Instructions

Step 1: Prepare the Batter
In a large mixing bowl, combine the rice flour, all-purpose flour, turmeric, salt, and pepper. Whisk to blend all dry ingredients evenly. In a separate bowl, mix the coconut milk and cold water, then slowly pour this liquid mixture into the dry ingredients while whisking continuously to prevent lumps. You’re looking for a smooth batter with a consistency similar to pancake batter. Add the minced garlic, shallot, green onions, and cilantro, stirring until evenly distributed. Allow the batter to rest for 15-20 minutes at room temperature to hydrate properly and develop flavors.

Step 2: Prepare the Dipping Sauce
While the batter rests, prepare your nuoc cham dipping sauce. In a small bowl, dissolve the sugar in the water, then add the fish sauce and lime juice. Stir until the sugar is completely dissolved. Add the minced garlic and chopped chili if using. The sauce should have a balanced flavor – tangy, slightly sweet, with a hint of saltiness and heat. Set aside to let the flavors meld while you cook the fritters.

Step 3: Fry the Fritters
Heat about 1/4 inch (0.5cm) of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Test the oil by dropping a small amount of batter in – it should sizzle immediately but not smoke. When the oil reaches approximately 350°F (175°C), gently fold the chopped shrimp into your rested batter. Using a 1/4 cup (60ml) measure, scoop portions of the shrimp-batter mixture and carefully drop them into the hot oil, flattening slightly with the back of your spoon. Cook 3-4 fritters at a time, depending on your pan size, being careful not to overcrowd.

Step 4: Perfect the Cooking Technique
Cook each Crispy Vietnamese Shrimp Fritter for 2-3 minutes on the first side until the edges are golden and crisp and you can see the center starting to set. Carefully flip each fritter using a slotted spatula and cook for another 2 minutes until the second side is equally golden and the shrimp is cooked through. Transfer to a paper towel-lined plate to drain excess oil briefly, then move to a wire rack to maintain crispness while you finish cooking the remaining batter.

Step 5: Serve
Serve these Crispy Vietnamese Shrimp Fritters immediately while hot and crispy. Traditional Vietnamese presentation includes large lettuce leaves for wrapping, a plate of fresh herbs like mint, cilantro, and Thai basil, and small bowls of the nuoc cham dipping sauce. Invite diners to wrap a fritter in lettuce, add herbs, and dip into the sauce for an authentic Vietnamese street food experience right at your table.

Variations

Vietnamese Vegetable Fritters: Create a vegetarian version by replacing shrimp with a mixture of finely julienned carrots, bean sprouts, and thinly sliced mushrooms. Add 1/4 cup of corn kernels for sweetness and texture. The vegetables should be quickly stir-fried before adding to the batter to remove excess moisture that could make your fritters soggy. This variation maintains the authentic crispy texture of Crispy Vietnamese Shrimp Fritters while offering a plant-based alternative.

Spicy Crab Fritters: For a luxurious twist, substitute the shrimp with 8 ounces of fresh lump crab meat, gently folded into the batter. Add 1 teaspoon of minced lemongrass and 1/2 teaspoon of chili flakes to enhance the flavor profile. These elegant fritters offer a different seafood experience while maintaining the traditional Vietnamese flavor foundation. The delicate sweetness of crab pairs beautifully with the aromatic batter in these Vietnamese seafood fritters.

Gluten-Free Option: Make these completely gluten-free by replacing the all-purpose flour with additional rice flour or a gluten-free flour blend. Add 1/2 teaspoon of xanthan gum to help with binding if using only rice flour. This simple adjustment makes the recipe accessible to those with gluten sensitivities without sacrificing any of the signature crispness that makes Crispy Vietnamese Shrimp Fritters so irresistible.

Storage and Serving

These Crispy Vietnamese Shrimp Fritters are best enjoyed immediately after cooking when they’re at their crispiest, but they can be stored if necessary. If you have leftovers, allow them to cool completely, then store in an airtight container lined with paper towels in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until heated through and crisp again. Avoid microwaving, as this will make them soggy.

For an impressive appetizer presentation, arrange your fritters on a large platter surrounded by lettuce leaves, herbs, and small bowls of dipping sauce. This interactive serving style encourages guests to create their own perfect bites.

Create a complete Vietnamese meal by serving these fritters alongside a refreshing green papaya salad and a bowl of aromatic Vietnamese rice noodle soup. For a more casual approach, serve the fritters as part of a DIY rice paper roll station where guests can create their own custom rolls with various fillings.

The nuoc cham dipping sauce can be made up to 3 days in advance and stored in the refrigerator, allowing the flavors to develop even more deeply over time.

FAQs

Can I make the batter ahead of time?
Yes, you can prepare the batter up to 4 hours in advance and keep it refrigerated. However, add the shrimp just before cooking to ensure they maintain their fresh texture. Allow the batter to come to room temperature for about 15 minutes before frying your Crispy Vietnamese Shrimp Fritters.

Why aren’t my fritters getting crispy?
This typically happens when the oil isn’t hot enough or the batter is too thin. Ensure your oil is at 350°F (175°C) before adding the batter, and if needed, add a tablespoon or two of additional rice flour to achieve the right consistency—similar to pancake batter.

Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp completely, then pat dry thoroughly with paper towels before chopping and adding to the batter. Excess moisture can make your Vietnamese fritters soggy, so this step is essential.

Is there a substitute for fish sauce in the dipping sauce?
While fish sauce provides authentic flavor, you can substitute it with soy sauce mixed with a pinch of sugar for a vegetarian alternative. The flavor profile will be different but still complementary to the Crispy Vietnamese Shrimp Fritters.

How do I know when the fritters are fully cooked?
The fritters should be golden brown and crispy on both sides, taking about 2-3 minutes per side. Cut into one fritter to check—the batter should be cooked through with no raw spots, and the shrimp should be pink and opaque.

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