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Vietnamese Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Vietnamese Seafood Fritters

Vietnamese Seafood Fritters, or "Bánh Tôm," bring the essence of coastal Vietnam to the home kitchen, where they are crafted with care and shared among family and friends. Traditionally, these fritters are a staple for casual gatherings or simple weekend meals, often enjoyed with a cold beer or refreshing iced tea. The ingredients are familiar and straightforward, reflecting the resourceful nature of Vietnamese home cooks.

The fritters are golden and crispy, with a tender interior that boasts the delicate sweetness of shrimp or fish. A squeeze of lemon brightens each bite, while a light dusting of sea salt enhances the natural flavors. As the fritters are placed in the center of the table, everyone reaches for their share, savoring the satisfying crunch and the subtle dance of sea and citrus.

Ingredients

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

Method

  1. Start by cleaning and preparing 400 g of shrimp or white fish. If using shrimp, peel and devein them, then chop into small pieces. If using fish, ensure it's boneless, then cut into small, bite-sized chunks. Set aside in a bowl.
  2. In a large mixing bowl, combine 100 g of flour and one egg. Whisk together until smooth, creating a batter. The batter should be thick enough to coat the back of a spoon but still pourable. If it's too thick, add a splash of water to achieve the right consistency.
  3. Add the prepared seafood to the batter, mixing until each piece is well-coated. This ensures even cooking and flavor distribution. Let the mixture rest for a few minutes to allow the flour to hydrate fully, which will help the fritters hold together during frying.
  4. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be about 1 inch deep to allow the fritters to float and cook evenly. Test the oil temperature by dropping a small amount of batter into the pan; it should sizzle and rise to the surface immediately.
  5. Carefully spoon the batter-coated seafood into the hot oil, making sure not to overcrowd the pan. Fry the fritters in batches, turning occasionally, until they are golden brown and crispy on all sides. This should take about 3-4 minutes per side, depending on the size of your fritters.
  6. Once the fritters are cooked, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil. This will keep them crispy and not greasy.
  7. Finish the fritters by sprinkling them with fine sea salt to taste while they are still hot. This enhances the flavor and gives a pleasant contrast to the crispy texture. Serve immediately with a wedge of lemon on the side for a fresh, tangy finish.
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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