Wednesday, September 07, 2005

Bánh Tôm

Shrimp Cake

1 lb medium shrimp, leave shell
2 cloves garlic, minced
1 t fish sauce
pepper to taste
1 box tempura mixture
1.5 cups iced water
2 medium sweet yam, cut into strips
2 cups of vegetable oil
1 head red leaf lettuce
1 cup of perilla, mint
2 cups of sweet and sour fish sauce dip
2 T of green papaya, thinly sliced

Marinade shrimp with garlic, 1 t fish sauce and pepper.
Mix tempura batter as directed in the box with iced water. Add yam and shrimp, mix well.
heat oil on high heat, reduce to medium. Spoon yam into the oil, make any shape and size you want, try to put shrimp in the middle of the cake. When the cake turns lightly golden, turn it over and cook for 1 more minute or until golden brown. Drain them on papper towel before serving.

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