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vietnamese deep fried shrimp with dipping sauce

Recipe by
Chef Potpie (Laurel)
Southworth, WA

While studying up on Vietnamese cooking, I came across this recipe, which sounded easy and delicious for our wine-time. I wondered if I could use cornstarch in place of tapioca starch and learned that cornstarch would turn mushy, while the tapioca starch will remain crispy. I could find tapioca flour in my store but not tapioca starch. However, Bob's Red Mill, which sells tapioca flour, says it's one-in-the-same.

yield 2 for appetizer
cook time 10 Min
method Deep Fry

Ingredients For vietnamese deep fried shrimp with dipping sauce

  • 1 lb
    large shrimp, peeled, deveined, tails left on
  • 1 tsp
    chicken bouillon powder
  • 1/2 tsp
    white pepper
  • 1 tsp
  • 1/2 c
    tapioca starch, or flour by bob's red mill in the grocery store
  • oil
    for frying
  • 1/3 c
    fresh lime juice
  • 3 Tbsp
  • 2/3 c
    warm water
  • 1 Tbsp
    unseasoned rice vinegar
  • 6 Tbsp
    fish sauce
  • 2 clove
    garlic, finely chopped
  • 2-3
    thai chilis, minced

How To Make vietnamese deep fried shrimp with dipping sauce

  • 1
    Mix dipping sauce ingredients together and allow to sit for a day. Can be refrigerated for 2 weeks.
  • 2
    Next day, in a medium bowl, mix together bouillon powder, salt and white pepper, and toss the shrimp with this mixture until evenly coated. Allow to marinate for 15 minutes.
  • 3
    Now, while oil is heating to 375, add tapioca starch to shrimp, and toss to coat evenly.
  • 4
    Deep fry the shrimp in small batches for 3 minutes, until golden brown. Drain on paper towels and serve immediately with dipping sauce.

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