Bánh Tôm Hồ Tây

Bánh Tôm Hồ Tây is a delightful Vietnamese breakfast dish featuring crispy shrimp fritters made with a light, gluten-free batter. Served with fresh herbs and dipping sauce, it's a perfect way to start your day with flavor and crunch.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Tapioca flour - 100 grams
• Rice flour - 50 grams
• Water - 200 ml
• Garlic - 2 cloves, minced
• Shallots - 1 medium, finely chopped
• Green onions - 2 stalks, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Turmeric powder - 1/4 teaspoon
• Vegetable oil - for frying
• Iceberg lettuce - 100 grams, for serving
• Cilantro - 20 grams, for garnish
• Chili sauce - for serving

Steps

1. In a mixing bowl, combine the tapioca flour, rice flour, water, minced garlic, shallots, salt, black pepper, and turmeric powder to make a smooth batter.
2. Add the shrimp and chopped green onions to the batter, mixing until well coated.
3. In a large skillet or frying pan, heat vegetable oil over medium-high heat, about 1 cm deep.
4. Once the oil is hot, drop spoonfuls of the shrimp batter into the pan, making sure not to overcrowd the pan.
5. Fry for about 3-4 minutes on each side or until golden brown and crispy.
6. Using a slotted spoon, transfer the fritters to a paper towel-lined plate to drain excess oil.
7. Serve the crispy shrimp fritters on a plate, garnished with fresh cilantro and alongside iceberg lettuce and chili sauce for dipping.

Nutrition

• Calories: 400
• Protein: 25 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in protein from shrimp, supporting muscle health and repair.
• Contains healthy fats from frying oil, providing essential fatty acids.

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