Shrimp Cakes (Banh Tom)
THE INGREDIENTS:
1 pound raw shrimp, shelled and deveined
1-1/2 cups vegetable oil
1-1/2 cups water
1-1/4 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 medium potato, peeled and cut paper thin and then cut into (very) thin shoestring slices
1-1/2 cups all-purpose flour
Wash the shrimp and dry well. Mash half of the shrimp to
a paste (for example with a mortar and pestle but a food processor will
also do the job). Cut the remaining shrimp in half, lengthwise, and set
aside.
Put the flour in a bowl and add the water gradually, stirring until
smooth; the batter should have the consistency of thick cream. Add salt
and pepper. Transfer the shrimp paste to the batter. Stir well to
combine, then add the potato.
Heat the oil to 375 degrees n a wok (or deep saucepan). With a round,
shallow ladle, scoop up about 2 tablespoons of the batter and place a
whole shrimp in the batter in the ladle. Drop the shrimp into the hot
oil and fry for about 1 minute, then turn over. Fry until the batter is
a light golden brown and the shrimp is pink, about 3 minutes in all.
Serve hot or cold, with soft lettuce and Nuoc Cham.
Enjoy!
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