Bánh Tôm | Vietnamese Shrimp & Sweet Potato Fritters | Popular Street Food from Hanoi, Vietnam.

Welcome to Cooking with‪@cheftuan‬ You can also check out my blog www.cookingwithcheftuan.com
#banhtom #shrimp #vietnamesefood #shrimprecipe
Bánh Tôm or Vietnamese Shrimp and Sweet Potato Fritters is a very popular street food originating in Hanoi, Vietnam. Usually served as a lettuce wrap, this dish packs a heavyweight umami punch with the head-on, shell on fried shrimp. The crispy sweet potato balances out the briny shrimp, while the fresh lettuce and herbs cut through all the richness. All this while the sweet, salty, sour nước chấm (dipping sauce) follows through with the final hit of umami that ties this whole dish together.
Bánh Tôm, is one of my favorite things to eat and when you make this dish, you will see why. So let's get started. Here are all the recipes and ingredients you will need.
Bánh Tôm ( makes 24 fritters)
1 large sweet potato. Peeled and julienned.
24 shrimp 31-40 size (I prefer to leave the head and shells on)
Batter:
1 C or 120 g AP Flour
1 whole egg
1 tbsp or 9g turmeric powder
1 tsp salt
Water (enough to make a medium thick batter, little thicker than pancake batter)
Nước Chấm Dipping Sauce
** This is a good starting off point, some may like more or less fish sauce, lime, sugar, tailor make it to YOUR liking**
120 g water
30 g fish sauce
25 g sugar
15 g white distilled vinegar
1-4 Thai chili, sliced (add according to your spice level)
2 cloves garlic crushed and chopped (this is an instance where there CAN BE TOO MUCH GARLIC)
Vietnamese Pickled Carrots:
1 cup shredded carrots
1 cup white vinegar
1/2 cup sugar
Bring vinegar and sugar up to a boil and pour over carrots.
Let cool in the fridge for at least an hour.
Vietnamese Pickled Cabbage:
1 small head of green cabbage cut up into 1 inch pieces
1/2 C Chinese chives, cut into 1 inch pieces (you can sub scallions)
2 Birds eye chilies split down the middle lengthwise
1 C white vinegar
1/2 C sugar
* Lightly salt your cabbage and chives for 10 mins. Rinse.
Bring your vinegar and sugar up to a boil.
Pour over your cabbage and chives, add sliced chilies.
Let cool in fridge for at least an hour.
BOTH PICKLES can be eaten as soon as they cool.
Steps:
1. Clean your shrimp. Cut the heads and tails as shown in video. OR you can peel them. You would be missing out on HUGE flavor if you do. Set aside.
2. Make batter, combine all ingredients and whisk to form a batter. Let the flour hydrate will you cut sweet potatoes.
3. Cut your sweet potatoes into julienne strips. Approximately 1/4in thick.
4. Pour 1 inch of frying oil (I used canola) into a skillet and heat to 340F.
5. Add a little batter to the sweet potatoes until thinly coated. You only want enough to help them stick together when frying.
6. On a spoon, add some sweet potato and dip a shrimp in some batter and place on top of the sweet potatoes. The batter will help the shrimp adhere to the potatoes.
7. Gently slide fritter off the spoon using chopsticks or another spoon potato side up.
The shrimp should just be ABOVE the oil. This will let the sweet potatoes cook without overcooking the shrimp. Fry for about 4-5 minutes. CONTROL YOUR HEAT.
8. After 4-5 minutes, flip over to cook the shrimp for about 40 second to 1 minute.
9. Flip back onto the sweet potato side for another 40 seconds to 1 minute.
10. Remove and let rest on a wire rack. Continue until all your fritters are done.
11. Serve with lots of leafy lettuce, veggies and herbs of your choice.
I used red leaf lettuce, cucumbers, cilantro, Chinese chives and mint. Feel free to use your favorite vegetables.
In a small sauce bowl add some pickled carrots and cabbage and pour enough Nước Chấm to cover the pickles. Assemble your lettuce wraps and enjoy!

[@cheftuan]

Everyone needs to try this dish! Thanks for watching!

[@helennguyen9888]

Thanks for this video! I was missing my mom's Bánh Tôm and she never taught me how to make them! ❤

[@cheftuan]

My pleasure. I hope you make these soon!

[@robertbergeron7791]

Dude, those look awesome.

[@cheftuan]

Thanks brother! I ate this dish for 4 days straight! Haha

[@user-rd8me6pv5i]

Спасибо большое за подробный и Вкусный рецепт..! 🙏🙏Thank you so much for the detailed and delicious recipe! 🙏🙏

[@nguyetpham7695]

One of my favorite dishes..🤗🤗🤗

[@cheftuan]

It's so good.

[@robinwiafe4438]

Delicious great job !

[@cheftuan]

Thank you!

[@Rhtpham]

You always be killing it man! Any chance we get a com tam thit nuong video soon?

[@cheftuan]

Thank you! That's on the schedule. Keep an eye out for it!

[@marcuschee3552]

In the batter, 1/2 tsp and not 1 tbsp of turmeric is more than enough. Add some baking powder. Beware when leaving the shrimp shells, may not get crispy enough.

[@Othermails08]

I tried your recipe, it’s very crispy as soon as it’s cooked but after few hours, it’s getting too soft.

[@cheftuan]

Most fried foods after a few hours get soft.

[@locvu6185]

You want to eat it fresh. Even fries get soft after a few hours.

[@cheftuan]

Thank you! Someone gets it. Haha