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Vietnamese Seafood Fritters 3

Serves 4 to 6 Appetizer seafood, Appetizers

Vietnamese Seafood Fritters 3

Vietnamese Seafood Fritters 3 is a beloved staple at Vietnamese home tables, a dish cooked with the ease and intuition passed down through generations. Here, the fritters are crafted with a careful hand, using fresh shrimp or white fish, a touch of flour, and a binding egg, all fried to a crisp golden perfection. It's a dish that finds its way to the table on ordinary weeknights, where family members gather to share stories and food.

These fritters should be light yet satisfying, with a crisp exterior that gives way to tender seafood within. A squeeze of fresh lemon brightens each bite, while a sprinkle of fine sea salt enhances the natural flavors. At its heart, this dish is about balance—richness from frying oil tempered by citrus and salt, creating a harmonious bite that invites another.

Ingredients

  • 400 gshrimp or white fish
  • 100 gflour
  • 1egg
  • for fryingoil
  • lemon — to serve
  • to tastefine sea salt

Method

  1. Begin by preparing the seafood. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, ensure it is boneless and skinless, then cut into small chunks. This ensures even cooking and a uniform texture in the fritters.
  2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack in 1 egg and mix until a smooth batter forms. The batter should be thick enough to coat the back of a spoon, ensuring it clings well to the seafood.
  3. Gently fold the prepared seafood into the batter, ensuring each piece is well coated. This step is crucial for flavor integration, as the batter will help season and protect the seafood during frying.
  4. Heat a generous amount of frying oil in a deep skillet or wok over medium-high heat. The oil should be about 1 inch deep to allow the fritters to fry evenly. Test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface immediately.
  5. Using a spoon, carefully drop spoonfuls of the seafood batter into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy fritters. Fry until the fritters are golden brown and crispy on the outside, about 2-3 minutes per side. They should have a firm texture and a rich, golden color.
  6. Once cooked, remove the fritters from the oil and drain on a paper towel-lined plate to remove excess oil. This step ensures the fritters remain crispy.
  7. Finish the fritters by sprinkling them with a little more fine sea salt to taste. Serve immediately with lemon wedges on the side for squeezing over the fritters, adding a bright, fresh contrast to the rich, savory flavor.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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