Description
Crispy Vietnamese Shrimp Fritters featuring succulent shrimp, crispy batter, and aromatic spices. Irresistible crowd-pleaser, quick and easy to make!
Ingredients
Scale
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 3 fritters
- Calories: 320 calories per serving
- Sugar: 8 grams
- Sodium: 840 mg
- Fat: 18 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 15 grams
- Cholesterol: 150 mg