West Lake shrimp fritters (banh tom Ho Tay)

Instructions

1. Step 1

   Mix 150 g all-purpose flour, 30 g rice flour, 2 g ground turmeric, 3 g baking powder and 2 g salt, then add 50 g egg and 200 g cold water, stir well and let the batter rest for about 20 minutes. Rice flour and cold water keep the crust crisp for longer, while turmeric gives the signature golden color. The batter is ready when it is about as thick as thinned condensed milk and coats the back of a spoon in a thin layer.

   Suggested time: about 20 minutes.

   Mark step 1 as done

2. Step 2

   Trim the antennae and legs from 250 g fresh shrimp but leave the shells on, rinse and drain them, then season with 5 g fish sauce and a pinch ground black pepper. Keeping the shells on makes the shrimp crunchy and turns them a beautiful red when fried, just like traditional shrimp fritters. The shrimp are ready when their surface is dry and they are evenly seasoned.

   Mark step 2 as done

3. Step 3

   Peel 300 g sweet potatoes, cut them into long matchstick strips, soak them in cold water for about ten minutes, then drain and pat them very dry. Soaking washes away some of the starchy sap, so the strands fry up crisp and do not clump together. The strands are ready when they separate easily, feel dry and no longer drip.

   Mark step 3 as done

4. Step 4

   Dissolve 30 g granulated sugar in 90 g warm water, then add 30 g fish sauce, 15 g lime juice and 5 g minced garlic and stir well. A balanced sweet and sour dip cuts through the richness of the fritters and brings out the flavor of the shrimp. The sauce is ready when it tastes evenly salty and sweet and the garlic floats on the surface.

   Mark step 4 as done

5. Step 5

   Heat to taste oil for deep-frying in a deep pan over medium heat to about 170°C. When the oil is hot enough, the fritters set their shape as soon as they go in instead of soaking up oil. The oil is ready when small bubbles fizz steadily around the tip of a wooden chopstick dipped into it.

   Medium heat.

   Mark step 5 as done

6. Step 6

   Mix a handful of sweet potato strands with a few spoonfuls of batter, spread it into a flat round on a flat ladle, set one or two shrimp on top, then lower the whole ladle into the oil, fry for about six minutes and flip the fritter once it releases from the ladle on its own. Frying on the ladle keeps the fritters round and helps the shrimp stick to the potato. They are done when both sides are deep golden, the shrimp are bright red and a light tap sounds crisp.

   Suggested time: about 6 minutes. Medium heat.

   Mark step 6 as done

7. Step 7

   Lift the fritters out and stand them on their edges on a rack to drain, cut them in halves or quarters and serve with to taste mixed fresh herbs and the sweet and sour dip. Eat them right away while hot, when the crust is at its crispiest and the shrimp at their most fragrant. The platter is just right when every piece is golden and crisp, with the red shrimp standing out against the potato.

   Mark step 7 as done