vietnamese deep fried shrimp with dipping sauce
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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.
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yield
2 for appetizer
cook time
10 Min
method
Deep Fry
Ingredients For vietnamese deep fried shrimp with dipping sauce
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1 lblarge shrimp, peeled, deveined, tails left on
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1 tspchicken bouillon powder
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1/2 tspwhite pepper
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1 tspsalt
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1/2 ctapioca starch, or flour by bob's red mill in the grocery store
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oilfor frying
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1/3 cfresh lime juice
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3 Tbspsugar
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2/3 cwarm water
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1 Tbspunseasoned rice vinegar
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6 Tbspfish sauce
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2 clovegarlic, finely chopped
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2-3thai chilis, minced
How To Make vietnamese deep fried shrimp with dipping sauce
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1Mix dipping sauce ingredients together and allow to sit for a day. Can be refrigerated for 2 weeks.
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2Next 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.
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3Now, while oil is heating to 375, add tapioca starch to shrimp, and toss to coat evenly.
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4Deep fry the shrimp in small batches for 3 minutes, until golden brown. Drain on paper towels and serve immediately with dipping sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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