Fried Shrimp Fritters

Name: Fried Shrimp Fritters (Bánh Tôm)
Cuisine: Vietnamese
Ingredients: 1 cup (125 g) all-purpose flour; ¾ cup (96 g) cornstarch; 2 teaspoons kosher salt; ½ teaspoon monosodium glutamate (MSG); ½ teaspoon monosodium glutamate (MSG); ¼ teaspoon ground black pepper; 1 bunch green onions, chopped; 1 teaspoon vegetable oil, plus more for frying; ¾ cup (90 g) taro, peeled and grated; 1 cup (125 g) red yams, peeled and cut into thin matchsticks; 1 pound (455 g) head-on jumbo shrimp (26 to 30); Vietnamese Dipping Sauce, for serving; Your favorite vegetables and herbs, such as lettuce, mint, and Pickled Vegetables, for serving; Your favorite vegetables and herbs, such as lettuce, mint, and Pickled Vegetables, for serving; Your favorite vegetables and herbs, such as lettuce, mint, and Pickled Vegetables, for serving; Your favorite vegetables and herbs, such as lettuce, mint, and Pickled Vegetables, for serving; Your favorite vegetables and herbs, such as lettuce, mint, and Pickled Vegetables, for serving

Bánh Tôm

Preparation info

Makes 26 to 30 fritters (serves
8
)

Difficulty
Easy

Appears in

Madame Vo

By Jimmy Ly and Yen Vo

Published 2024

About

A popular street food in the capital city, Hanoi, these fritters combine shrimp with taro and red yams—starchy root vegetables that can easily be found at international or Asian markets. Enjoy these hearty appetizers wrapped in fresh vegetables and herbs. Yen’s mom always brought these to church on Sundays, since they travel well and are easy to eat while standing.

Ingredients

Asia
Vietnam
Starter
Pescatarian

Ingredients

Method