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Taro Shrimp Fritters
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Vietnamese
Servings
4-6
Prep Time
1 hour
Cook Time
45 minutes
Crispy delights perfect for festive gatherings! These taro shrimp fritters are a must-try appetizer that'll add a burst of flavor to your holiday spread. Get ready to indulge in crunchy goodness.
Ingredients
- ½ pound peeled and deveined shrimp
- 1 teaspoon baking soda
- 4 ½ teaspoons kosher salt
- ½ pound taro, shredded
- 1 tablespoon minced garlic
- 1 teaspoon minced Thai chili, seeds and ribs removed if desired
- 1 teaspoon granulated sugar
- 1/3 cup tapioca flour
- ½ teaspoon ground turmeric
-
1 ½ teaspoons Red Boat Fish Sauce
- Canola, peanut, rice bran, or grapeseed oil, for frying
-
1/4 cup Red Boat Fish Sauce
- 1 tablespoon vinegar
- 2/3 cup sugar
- 1 garlic clove, minced
- 1 Thai chili, seeds and ribs removed if desired, minced
- Lettuce
- Perilla leaves
- 1 bunch mint
- 1 bunch cilantro
Fritters
All Purpose Nước Chấm for dipping
For serving
Directions
For the nước chấm:
Add the fish sauce, vinegar, sugar, and 1 cup water to a small sauce pot. Bring mixture to a boil.
- Take the pot off the flame and add minced garlic and chilis.
- Chill in the refrigerator until ready to use. Any remaining nuoc cham can be stored, covered, in the fridge for up to 1 week.
For the fritters:
In a medium mixing bowl, dissolve the baking soda, salt, and 2 cups water.
- Add the shrimp and let it sit in the brine in the refrigerator for 15 to 30 minutes.
- Combine the taro, garlic, chilies, tapioca, sugar, turmeric, fish sauce, and ¼ cup water in a bowl. Mix the ingredients to create a thin batter, then set aside.
- Drain the shrimp, then dry the shrimp between paper towels. Set aside 6 shrimp — the plumper, the better — and mince the remaining shrimp. Place the minced shrimp into the batter. Mix to coat all the ingredients, then place the bowl in the refrigerator until you’re ready to fry.
- Halve the 6 reserved shrimp lengthwise. Put in the refrigerator until ready to fry.
If not serving right away, preheat the oven to 150°F.
- Fill a deep, heavy bottom skillet or pot with 2 inches of oil. Choose a skillet or pot that is at least 4 inches high so that there is at least 2 inches of clearance from the top of the oil and the lip of the pan.
- Heat the oil to 325°F. When it reaches temperature, pour ¼ cup of the fritter batter into a wide, shallow metal ladle. Press a halved shrimp onto the top of the fritter. Gently slip the fritter into the oil. Fry on each side for around 1-2 minutes, until golden and crisp. While frying, keep an eye on the temperature of the oil: It shouldn’t go above above 325°F, nor drop below 300°F. Fry the fritters in batches to help stabilize the oil’s temperature, about 3 fritters at a time, and wait for the oil to return to 325°F between each batch.
- Once the fritters are golden, remove them from the oil and let drain on a baking pan lined with a wire rack. They’re ready to serve with nước chấm; if not serving immediately, place the rack in the warm oven to keep the fritters hot and crisp.
Recipe Video
@redboatfishsauce Savor the crispy goodness of these taro shrimp fritters! 🍤 #redboatfishsauce #comfortfood ♬ Soul (Instrumental) - Ice Bear & Shiloh Dynasty
