Vietnamese Deep Fried Shrimp with Dipping Sauce

Vietnamese Deep Fried Shrimp With Dipping Sauce

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Chef Potpie (Laurel)


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.


☆☆☆☆☆ 0 votes

2 for appetizer
24 Hr
10 Min
Deep Fry


  • 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.

Printable Recipe Card

About Vietnamese Deep Fried Shrimp with Dipping Sauce

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Vietnamese

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