Vietnamese cuisine is loved around the world for its freshness and balance of flavors, and one dish that showcases this harmony beautifully is Crispy Vietnamese Shrimp Fritters with Tangy Nuoc Cham Sauce. Known in Vietnam as Bánh Tôm, these fritters are a popular street food, often enjoyed by the roadside with a cold drink. They are made by coating shrimp in a light batter of rice flour, cornstarch, and egg, mixed with shredded vegetables, then fried until golden and crunchy. The fritters are served with fresh herbs, crisp lettuce, and a dipping sauce called Nuoc Cham that combines salty fish sauce, zesty lime, a touch of sweetness, and a kick of chili.
The fritters are crunchy on the outside but keep the shrimp tender and juicy inside. The combination of textures with the fresh herbs and dipping sauce makes every bite satisfying and refreshing. This dish works well as an appetizer, a party snack, or even as part of a full meal with steamed rice and vegetables.
Cooking Time: 35 minutes
Serving: 4 people
Ingredients for Shrimp Fritters
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300 g medium shrimp, peeled with tails left on
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1 cup rice flour
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2 tbsp cornstarch
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1 tsp baking powder
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1/2 tsp salt
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1/2 tsp ground black pepper
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1/2 tsp turmeric powder
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1/2 cup cold sparkling water or chilled water
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1 egg, lightly beaten
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1 small sweet potato or taro, shredded into thin matchsticks
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Oil for deep frying
Ingredients for Nuoc Cham Sauce
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1/4 cup fish sauce
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1/4 cup lime juice
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3 tbsp sugar
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1/4 cup warm water
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1 garlic clove, minced
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1 small red chili, thinly sliced
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1 tbsp grated carrot (optional)
For Serving
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Fresh lettuce leaves
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Fresh mint, cilantro, or Thai basil
Step-by-Step Instructions
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Prepare the batter by mixing rice flour, cornstarch, baking powder, salt, pepper, and turmeric in a bowl. Add the egg and slowly whisk in the cold sparkling water until smooth. The batter should be thick enough to coat the shrimp but not too heavy.
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Stir the shredded sweet potato or taro into the batter to create a mix that clings to the shrimp.
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Heat oil in a deep frying pan or wok to 175°C (350°F). Test with a drop of batter; it should sizzle immediately and float to the surface.
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Dip a shrimp into the batter with some sweet potato shreds and gently lower it into the hot oil. Fry three or four at a time to avoid overcrowding. Cook each fritter for 3–4 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
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To make the Nuoc Cham, dissolve sugar in warm water, then stir in fish sauce, lime juice, garlic, chili, and carrot if using. Taste and adjust sweetness or acidity as you like.
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Serve the fritters hot with lettuce leaves and herbs. Wrap each fritter in lettuce, add fresh herbs, dip into Nuoc Cham, and enjoy.
Nutrition (per serving, approx.)
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Calories: 340
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Protein: 18 g
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Fat: 14 g
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Carbohydrates: 34 g
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Fiber: 3 g
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Sugar: 6 g
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Sodium: 820 mg
Tips
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Use sparkling water instead of still water for a lighter, crispier batter.
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Keep your batter cold to prevent it from absorbing too much oil.
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Make sure oil is hot before frying to avoid soggy fritters.
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For a variation, try using shredded carrot or zucchini along with sweet potato.
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Always serve these fritters immediately for the best crunch.
