Shrimp-Taro Fritters
Tôm Chiên Khoai Môn
Ingredients:
- 250g shrimps, peeled, deveined
- 300g taro roots, peeled, finely julienned
- Oil for deep-frying
For the batter:
- 130g all-purpose flour
- 65g rice flour
- ¼ tsp sea salt
- ½ tsp sugar
- 1/4 tsp turmeric powder
- ½ tsp chicken stock powder
- ½ teaspoon baking powder
- 230ml soda water
- 110ml beer
Method:
1.In a large mixing bowl, combine all ingredients for the batter and let rest in the refrigerator for at least 30 minutes.
2.Soak taro pieces in cold water and rinse a few times until the water runs clear. Drain and pat dry and add the taro to the batter just before frying.
3.In a small frying pan, heat oil over medium-high heat to 170c. Place some taro pieces on top of a spatula, then shrimp on top, gently roll the taro around the shrimp. Carefully transfer the shrimp rolls into the oil. Wait a minute for the batter to firm up and the taro pieces are sticking together. Deep fry for 4 minutes, flipping halfway through, until golden brown. Transfer to a plate that is lined with a paper towel, and keep warm while you cook the remaining shrimp rolls.
4.Continue until all the taro pieces are done. It is best to fry 3 at a time to prevent the taro from stewing in the pan. Add a little more oil, as needed.
5.Serve with some lettuce, herbs, and Vietnamese dipping fish sauce.
6.To eat, tear a piece of lettuce roughly the of your palm, place one shrimp-taro roll and a few herb leaves, shape into a bundle, and dunk into the dipping sauce.
Vietnamese Dipping Sauce
Ingredients:
- 2 long red chilies
- 2 cloves garlic
- 2-3 limes, cut into halves
- 1 tbsp Japanese rice vinegar
- 2-3 tbsp sugar
- 160 ml lukewarm water
- Vietnamese fish sauce
Method:
1.Remove the seed and the inner pith of the chilies. Cut them into 1/2 inch pieces.
2.In the mortar add chilies and garlic. Hold the pestle with one hand and grip the mortar with the other. Pound the pestle into the mortar, breaking up the chili peppers and garlic cloves. Also, take time to press, turn and do a grinding motion with the pestle inside the bowl of the mortar. Squeeze the lime juice into the mortar and sprinkle the sugar. Add vinegar and stir to dissolve the sugar. Add fish sauce, starting out with 2 tbsp and then adding more as your palate dictates, balancing the sour, sweet, and salty. How much fish sauce depends on the brand and your own taste.
3.Put the dipping sauce on the table so that diners can serve themselves, or portion it out in advance for serving. It may be prepared early in the day and left at room temperature until serving.
