Fried Shrimp in Turmeric and Garlic Batter

Tom Chiên Lang Bột

Preparation info

  • Serves

    4

    as an Appetizer
    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Vietnamese cuisine does not have a real appetizer course, since the meal is generally served all at once, family-style. When I am in the mood for something a little bit different and would like to make a statement to open a meal, I turn to this simple dish of fried shrimp with garlic and turmeric. It can be served as a simple side dish as well. The turmeric gives the shrimp an almost unnatural bright yellow color, which is quite pleasing and interesting to the eye. The light coating of rice flour gives the shrimp a perfect, light crispiness. You can hardly even call it a batter, which makes it all the more appealing in texture. The shrimp is made even better once it is dipped into nuoc cham or, for a more Western taste, mayonnaise.

Ingredients

    Method