Dish

Bánh tôm

Shrimp Cake

Bánh tôm is made by coating shrimp and sweet potato in a batter made from rice flour and cornstarch. The mixture is then deep-fried until crispy and golden brown. The dish is often served as an appetizer or snack.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Appetizer

Origins and history

Bánh tôm has been a popular dish in Vietnam for centuries. The dish was originally made as a way to use up leftover sweet potato and shrimp. Today, the dish is still popular in Vietnam and is often served at traditional Vietnamese restaurants and festivals.

Dietary considerations

Gluten-free

Variations

There are many variations of Bánh tôm, with different types of batter and seasonings used. Some recipes call for the addition of garlic or chili to the batter. Others use different types of seafood, such as squid or fish, to make the dish.

Presentation and garnishing

When making Bánh tôm, be sure to use fresh shrimp and sweet potato. The batter should be thick enough to coat the shrimp and sweet potato evenly, but not too thick that it becomes heavy and greasy. The dish is typically served with a side of sweet chili sauce and garnished with fresh herbs, such as cilantro or mint.

Tips & Tricks

To make the dish even crispier, try adding a tablespoon of vodka to the batter. The alcohol evaporates quickly during frying, leaving behind a lighter and crispier texture. If you're short on time, you can use pre-cooked shrimp to speed up the preparation process.