vietnamese deep fried shrimp with dipping sauce
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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prep time
cook time
10 Min
method
Deep Fry
yield
2 for appetizer
Ingredients
- 1 pound large shrimp, peeled, deveined, tails left on
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/2 cup tapioca starch, or flour by bob's red mill in the grocery store
- oil for frying
- 1/3 cup fresh lime juice
- 3 tablespoons sugar
- 2/3 cup warm water
- 1 tablespoon unseasoned rice vinegar
- 6 tablespoons fish sauce
- 2 cloves garlic, finely chopped
- 2-3 thai chilis, minced
How To Make vietnamese deep fried shrimp with dipping sauce
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Step 1Mix dipping sauce ingredients together and allow to sit for a day. Can be refrigerated for 2 weeks.
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Step 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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Step 3Now, while oil is heating to 375, add tapioca starch to shrimp, and toss to coat evenly.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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