How to Make Vietnamese Crispy Fried Shrimp
Here's Cookbeo's super enticing recipe for crispy fried shrimp using tempura flour, all-purpose flour, and a hint of lion's powder. The dish is perfectly golden and crispy.
Ingredients
- 400g shrimp
- 50g tempura flour
- 100g all-purpose flour
- 2g lion's powder (optional)
- 1 egg
- 200g bread crumbs
- Chili sauce, ketchup, mayonnaise
- Lettuce or romaine, cherry tomatoes for garnish (optional)
Instructions
Preparing Ingredients
When making crispy fried shrimp, you can leave the shells on or peel them off if you're cooking for children, as the shells can be a choking hazard despite being crispy.
If you keep the shells on, trim the antennae, remove the triangular black digestive part from the shrimp's head, and devein the shrimp by pulling out the black vein along the back.
If you choose to peel the shrimp, it's simpler: remove the head, peel the body, devein, and leave the tail intact for a more attractive presentation when fried.
Keep the shrimp heads, trim the antennae and the sharp point above the eyes. Store them in the fridge; they can be used to make delicious dishes like salted shrimp heads or butter-fried shrimp heads.
After prepping, marinate the shrimp with a bit of fish sauce and pepper for extra flavor (skip the pepper if cooking for kids).
Clean and soak the lettuce and cherry tomatoes in diluted saltwater, then drain.
To make the best crispy fried shrimp, select large, fresh shrimp.
Preparing the Wet Batter
Before coating the shrimp in breadcrumbs, dip them in a wet batter to create a 'coat' that allows the breadcrumbs to adhere evenly without falling off.
To make the wet batter for the amount of shrimp mentioned, mix 50g tempura flour, 100g all-purpose flour, 2g lion's powder, and 1 egg yolk.
Add a small amount of water to the batter, pouring it in gradually while stirring with chopsticks until the batter is smooth and thick. If the batter is too thin, it won't adhere well to the shrimp, and the coating won't puff up when fried.
Pour the breadcrumbs into a large bowl. Dip the shrimp in the wet batter and then roll them in the breadcrumbs, continuing until all the shrimp are coated. Be careful not to stack the shrimp after coating to prevent them from sticking together. Let the shrimp 'rest' for 5-10 minutes to allow the coating to set and dry slightly.
Frying the Shrimp
Pour enough oil into a pan to fully submerge the shrimp. Deep-frying helps the shrimp turn golden and crisp evenly, and it also prevents the shrimp from absorbing too much oil, which can happen with shallow frying.
Heat the oil over medium heat. When the oil is hot (test by dipping a chopstick into the oil—if bubbles form around it, the oil is ready), add the shrimp. Fry the shrimp, turning them over so they cook evenly on all sides. The shrimp will float to the surface when done. Press lightly on the coating with chopsticks; if it's firm, remove the shrimp and place them on paper towels to drain excess oil.
Arrange the lettuce and cherry tomatoes on a plate, then place the crispy fried shrimp on top. Serve with small bowls of ketchup, chili sauce, and mayonnaise for dipping.
Final Product Requirements
The crispy fried shrimp made with this method has an eye-catching golden color, with a perfectly even coating that remains crunchy, while the shrimp inside is sweet and flavorful. And since the shrimp is deep-fried, it doesn't absorb too much oil, making it less greasy.
Video
Above is the detailed crispy fried shrimp recipe based on Cookbeo's real experience. Try it out and share your results in the comments below.
Good luck!
