Description
Crispy Vietnamese Shrimp Fritters bring coastal street market flavors straight to your kitchen with minimal fuss. Crunchy golden bites packed with fresh shrimp and herbs make quick work of satisfying serious hunger pangs.
Ingredients
Scale
Protein:
- 1 lb fresh shrimp, chopped into small pieces
Batter Base:
- 1 cup rice flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Herbs:
- 1 cup fresh herbs (cilantro, mint, or basil), chopped
- ½ cup shredded carrots
- ½ cup bean sprouts (optional)
- ½ small onion, finely diced
- 2 garlic cloves, minced
Additional Ingredients:
- 1 cup cold sparkling water (adjust for consistency)
- Vegetable oil for frying
Nuoc Cham Dipping Sauce:
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons sugar
- 2 tablespoons warm water
- 1 garlic clove, minced
- 1 small red chili, finely chopped (adjust to taste)
Instructions
- Finely chop 1 lb (454 g) fresh shrimp into tiny pieces. Mix shrimp with 12 cup (60 g) shredded carrots, 12 small diced onion, 2 minced garlic cloves, and 1 cup (30 g) chopped fresh herbs.
- Combine 1 cup (120 g) rice flour, 12 cup (60 g) cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 12 teaspoon black pepper in a large mixing bowl.
- Gradually pour 1 cup cold sparkling water into dry ingredients. Whisk until batter reaches a smooth, pancake-like consistency without lumps.
- Gently fold shrimp and vegetable mixture into batter, ensuring even distribution of ingredients throughout the mixture.
- Heat vegetable oil in a deep skillet to 350°F (175°C). Test temperature with a small batter drop to confirm proper heat.
- Using a tablespoon, carefully drop batter into hot oil. Flatten each fritter slightly with the back of the spoon.
- Fry fritters for 3-4 minutes per side until edges turn golden brown and crispy. Avoid overcrowding the pan.
- Transfer fried fritters to a paper towel-lined rack to drain excess oil and maintain crispiness.
- Prepare Nuoc Cham sauce by whisking 3 tablespoons fish sauce, 3 tablespoons lime juice, 2 tablespoons sugar, 2 tablespoons warm water, 1 minced garlic clove, and 1 finely chopped red chili.
- Serve fritters immediately with Nuoc Cham sauce, garnishing with additional fresh herbs if desired.
Notes
- Use very fresh shrimp for the best flavor and texture in your fritters.
- Drain vegetables thoroughly to prevent soggy fritters that won’t crisp up nicely.
- Sparkling water creates extra lightness in the batter, giving a crispier exterior when frying.
- When frying, maintain a consistent oil temperature around 350°F to ensure even, golden-brown fritters without burning.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Shrimp
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 182 kcal
- Sugar: 5 g
- Sodium: 730 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 15 g
- Cholesterol: 175 mg