Entree: Vietnam – Hanoi – Bánh Tôm Hồ Tây (Crispy West Lake-style shrimp and sweet potato fritters)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

- 1 cup (150 g) rice flour
- 1/4 cup (30 g) tapioca starch
- 1 large egg (approx. 50 g)
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) ground black pepper
- 1 cup (240 ml) cold water
- 12 medium shrimp, peeled and deveined, approx. 8 oz (225 g)
- 1 medium sweet potato, peeled and julienned, approx. 8 oz (225 g)
- 4 scallions, thinly sliced
- About 4 cups (960 ml) neutral oil for deep frying
- Lettuce leaves for serving
- Fresh herbs for serving (mint, Thai basil, cilantro, or perilla)
- Nước chấm (dipping sauce):
  - 3 tbsp (45 ml) fish sauce
  - 3 tbsp (45 g) granulated sugar
  - 3 tbsp (45 ml) warm water
  - 2 tbsp (30 ml) fresh lime juice or rice vinegar
  - 1 clove garlic, minced
  - 1 small red chili, thinly sliced
  - 1 tbsp (6 g) shredded carrot (optional)

Instructions

1. Prepare the batter: in a bowl whisk rice flour, tapioca starch, egg, salt, pepper, and cold water until smooth and slightly thick but still pourable. Chill in the refrigerator for 10–15 minutes.
2. Make the dipping sauce: combine fish sauce, sugar, warm water, lime juice, minced garlic, and sliced chili; stir until sugar dissolves. Add shredded carrot if using and set aside.
3. Prepare vegetables and shrimp: pat shrimp dry. Julienne the sweet potato into matchstick strips and toss lightly with a pinch of salt to draw out moisture; shake off excess.
4. Heat oil: in a deep skillet or wok, heat oil to 350°F (175°C). Test with a small drop of batter — it should sizzle and rise immediately.
5. Fry fritters: mix scallions into the chilled batter. For each fritter, combine a small handful of julienned sweet potato and 2–3 shrimp with about 3–4 tbsp (45–60 ml) batter so the vegetables and shrimp are coated but not submerged in batter. Slide into hot oil and flatten gently with a slotted spatula. Fry 2–3 at a time until golden and crisp, about 3–4 minutes per side.
6. Drain and keep crisp: transfer to a wire rack or paper towels and keep warm in a low oven if making batches. Fry remaining fritters the same way.
7. Serve: arrange lettuce and herbs on plates, place hot fritters on top, and serve immediately with nước chấm for dipping.