Bánh Tôm Chay

Bánh Tôm Chay is a delightful vegan version of the traditional Vietnamese shrimp cakes, featuring a crispy exterior and a savory filling made from sweet potatoes and mushrooms. This snack is perfect for sharing and brings the authentic flavors of Vietnam to your table.

Ingredients

• Sweet potato - 200 grams, peeled and cubed
• Mushrooms (shiitake or button) - 100 grams, finely chopped
• Green onions - 2 stalks, finely chopped
• Rice flour - 100 grams
• Cornstarch - 50 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Water - 150 milliliters

Steps

1. Steam the sweet potato cubes for about 10-15 minutes or until tender, then mash them in a bowl.
2. In the same bowl, add the chopped mushrooms, green onions, salt, pepper, rice flour, cornstarch, and water. Mix until well combined to form a thick batter.
3. Heat vegetable oil in a frying pan over medium heat. Once hot, drop spoonfuls of the mixture into the oil, flattening them slightly to form patties.
4. Fry the patties for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
5. Serve hot with a dipping sauce of your choice, such as soy sauce or sweet chili sauce.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Rich in fiber, which aids in digestion.
• Contains antioxidants from sweet potatoes and mushrooms, promoting overall health.

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