Bánh Mì Bánh Tôm

Bánh Mì Bánh Tôm is a delightful Vietnamese snack featuring crispy shrimp cakes served in a light baguette with fresh herbs and vegetables. This Halal dish brings together a perfect blend of flavors and textures, making it a popular street food choice.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Rice flour - 100 grams
• Tapioca flour - 50 grams
• Cornstarch - 30 grams
• Shallots - 2, finely chopped
• Garlic - 2 cloves, minced
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Water - 200 ml
• Fresh cilantro - 30 grams, chopped
• Baguette - 2 small, Halal
• Cucumber - 1, sliced
• Carrot - 1, julienned
• Lettuce leaves - 4
• Mayonnaise - 2 tablespoons
• Chili sauce - to taste

Steps

1. In a mixing bowl, combine the rice flour, tapioca flour, cornstarch, salt, black pepper, and water to create a smooth batter.
2. Fold in the chopped shrimp, shallots, garlic, and cilantro until well mixed.
3. Heat oil in a deep frying pan over medium heat.
4. Spoon small amounts of the shrimp mixture into the hot oil, flattening them slightly to form cakes.
5. Fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
6. Slice the baguettes in half lengthwise without cutting all the way through.
7. Spread mayonnaise inside each baguette and layer with lettuce, cucumber, and carrot.
8. Place 2-3 shrimp cakes inside each baguette and drizzle with chili sauce to taste.
9. Serve immediately while hot and crispy.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein from shrimp, promoting muscle health.
• Rich in vitamins and minerals from fresh vegetables.

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