Bánh tôm is a popular Vietnamese snack made from shrimp and sweet potato that is beloved for its crispy exterior and tasty filling. What makes bánh tôm unique is the combination of its key ingredients – the sweetness of the potato paired with the brininess of the shrimp. When dipped in the trademark nuoc cham dipping sauce, the contrast of flavors and textures is heightened. Bánh tôm is the perfect snack to enjoy anytime – for breakfast, lunch, or a mid-afternoon pick-me-up.
This recipe will teach you how to make authentic bánh tôm at home, from preparing the batter to frying up these irresistible fritters. With just a few simple ingredients and tools, you can enjoy this Vietnamese specialty in your own kitchen.
Ingredients For Bánh Tôm
Bánh tôm requires just a handful of ingredients, most of which are readily available.
For the batter
- Sweet potato – Use a moist, orange-fleshed variety. Purple or white sweet potatoes can also work.
- Rice flour – This provides crispiness and structure to the fritters.
- Kaffir lime leaves – Fresh or dried both work. This adds citrus flavor.
- Shrimp – Use raw, peeled shrimp chopped into 1/2 inch pieces.
- Shrimp paste – A Southeast Asian fermented shrimp paste. Substitute fish sauce or omit if unavailable.
- Scallions – For aroma and flavor.
- Garlic – Minced or grated garlic.
- Salt
- Sugar
- Cooking oil – For frying. Use a neutral oil with high smoke point.
For the dipping sauce
- Fish sauce
- Lime juice
- Chili garlic sauce – For heat and pungency.
- Water
- Sugar
Preparation Of Ingredients To Make Bánh Tôm
Proper prep ensures that your bánh tôm fritters come out perfectly:
- Grate the sweet potato into a shredded consistency. This can be done by hand or using a food processor. Squeeze out excess moisture.
- Combine shrimp, garlic, scallions, salt, pepper in a bowl. Mix well to blend flavors.
- Whisk egg and baking powder into the rice flour until smooth.
- Gently fold the sweet potato and shrimp mixture into the batter until uniformly combined. The consistency should be thick but still pourable. Add more flour or potato as needed.
- Rest the batter for 15 minutes before frying. This allows the ingredients to hydrate and prevents the fritters from falling apart.
Getting the batter right is key! It should coat the shrimp and sweet potato without being too thick or runny. A few test fries will help you tweak the proportions until perfect.
How To Make Bánh Tôm?
Batter
- In a bowl, combine grated sweet potato, rice flour, kaffir lime leaves, scallions, garlic, shrimp paste, salt, and sugar.
- Add just enough cold water to bring the mixture together into a thick, cohesive batter. About 1/2 cup.
- Let batter stand for 15 minutes so rice flour can fully hydrate.
- Fold in shrimp pieces.
Frying
- Heat 1-2 inches of frying oil in a heavy bottomed pan to 350°F. Use a thermometer to monitor temperature.
- Working in batches, drop tablespoon sized clumps of batter into oil, without overcrowding pan.
- Fry for 2-3 minutes until deep golden brown on both sides, flipping once.
- Drain on paper towels. Enjoy immediately or keep warm in a low oven until ready to serve.
The batter will puff up when added to the hot oil. Look for the fritters to turn a rich golden brown with crispy edges. Draining on paper towels removes excess grease.
How to Make Bánh Tôm Dipping Sauce?
The dipping sauce balances out the fritters with a salty, sour, spicy and sweet flavor profile.
- Fish sauce – For salty and umami flavor
- Lime juice – Provides bright acidity
- Garlic chili sauce – Adds a spicy kick
- Water – Thins out sauce to dipping consistency
- Sugar – A touch of sweetness to round out the flavors
Combine ingredients to taste. Aim for a thin sauce with a balance of sour, salty, spicy and subtly sweet. Adjust any ingredient to suit your preferences.
Tips and Tricks Making Bánh Tôm
- For ultra crispy fritters, rest batter an extra 30 minutes. This allows rice flour to fully hydrate.
- Add herbs, bean sprouts, thinly sliced carrot or other veggies to batter for variation.
- Fry in smaller batches to prevent overcrowding the pan and lowering oil temperature.
- Store cooled leftovers in an airtight container for up to 3 days. Reheat in a 350° oven.
- Swap in tamarind, pineapple, or hoisin sauce for the chili garlic sauce in the dipping sauce.
- Serve bánh tôm with lettuce, herbs and vermicelli noodles for a complete meal.
Frequently Asked Questions
Can I use regular potato instead of sweet potato?
Sweet potato provides unique flavor, color, and textures. Regular potato will not produce the same result.
Where can I buy shrimp paste for this recipe?
Look for shrimp paste in the Asian foods section of major supermarkets or at any Asian specialty grocer.
What other Vietnamese street foods should I try making?
Some classic Vietnamese street food recipes to try are bánh xèo (savory crepes), bò bía (shrimp rolls), and chả giò (fresh spring rolls).
How does bánh tôm differ from other shrimp fritters?
Bánh tôm uses a base of grated sweet potato rather than wheat flour. This gives it a unique texture and flavor profile.
Conclusion: Bánh Tôm
Bánh tôm is an irresistibly crispy and flavorful fritter that comes together with just a few ingredients. Grating the sweet potato and fully hydrating the rice flour are keys for texture and crispiness. Do not overcrowd the pan when frying for even cooking. Balance the dipping sauce to your preferences. Savor this classic Vietnamese street food as a snack, appetizer or light meal any time of day.
Bánh Tôm (Vietnamese Shrimp and Sweet Potato Fritters)
Notes
- Soak the sweet potato sticks (optional): Soaking the sweet potato sticks in cold water for 10-15 minutes can help them crisp up extra in the fryer. Just be sure to pat them dry thoroughly before adding them to the batter.
- Double Frying (optional): For an extra crispy result, you can double fry the Bánh Tôm. Fry them for 1-2 minutes until set, then remove and let cool slightly. Once the oil comes back up to temperature, fry them again for another 1-2 minutes until golden brown and crispy.
- Adjust the spice level: The nước chấm (dipping sauce) is typically quite flavorful and may have some spice. Adjust the amount of chilies you add to the recipe based on your preference.
Ingredients
- For the Shrimp:
- • 1 pound medium shrimp, peeled and deveined
- • 1 tablespoon fish sauce
- • 1 clove garlic, minced
- • 1 shallot, minced (about 2 tablespoons)
- • Pinch of black pepper (optional)
- For the Batter:
- • 1 cup all-purpose flour
- • ½ cup rice flour
- • ½ cup cornstarch
- • 1 teaspoon salt
- • ½ teaspoon black pepper
- • 1 teaspoon turmeric powder
- • 2 green onions, thinly sliced (white and light green parts only)
- • 1 egg
- • 1 cup water (or more, as needed)
- For Frying:
- • Vegetable oil for frying
- Optional Accompaniments:
- • Nước chấm (dipping sauce) - see separate recipe
- • Lettuce leaves
- • Fresh herbs (mint, cilantro, basil)
Instructions
- Marinate the Shrimp (optional): In a bowl, combine the shrimp, fish sauce, garlic, shallot, and black pepper (if using). Toss to coat and marinate for 10 minutes in the refrigerator.
- Prepare the Sweet Potato: Peel the sweet potato and cut into thin matchsticks (about the thickness of a pencil). You can julienne the sweet potato using a julienne peeler or mandoline slicer for even thickness.
- Make the Batter: In a large bowl, whisk together the all-purpose flour, rice flour, cornstarch, salt, pepper, turmeric powder, and green onions. Add the egg and water, whisking until smooth and slightly thick, similar to pancake batter. The consistency may need adjustments depending on the water content of your sweet potato.
- Heat the Oil: Heat enough vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Assemble and Fry: Don't overcrowd the pan - fry in batches. Dip a handful of sweet potato sticks into the batter, letting any excess drip off. Wrap the battered sweet potato around a shrimp (you can leave the tail on for easy handling with chopsticks later). Gently slide the shrimp and sweet potato combo into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Enjoy Bánh Tôm hot with nước chấm (dipping sauce), lettuce leaves, and fresh herbs like mint, cilantro, or basil for wrapping.
Nutrition Facts
Bánh Tôm (Vietnamese Shrimp and Sweet Potato Fritters)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 500 | |
| % Daily Value* | ||
| Total Fat 20 | 30.8% | |
| Saturated Fat 5 | 25% | |
| Trans Fat 0 | ||
| Cholesterol 200mg | 66.7% | |
| Sodium 500mg | 20.8% | |
| Total Carbohydrate 40 | 13.3% | |
| Dietary Fiber 3 | 12% | |
| Sugars 10 | ||
| Protein 25 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
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