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Tôm Chiên Xù: Vietnamese Crispy Fried Shrimp
More recipes: Vietnamese recipes · All Asian recipes
40 Mintotal
4servings
400kcal
VietnameseCuisine
Tôm Chiên Xù: Vietnamese Crispy Fried Shrimp
Laura Chen
4
20 Minuten
20 Minuten
400
Vietnamese
Main course
Tôm chiên xù are Vietnamese fried shrimp in a panko crust. You coat the shrimp in flour, egg and crumbs and fry them at 175 °C (350 °F) for 2 to 3 minutes until golden, which keeps them juicy inside. Serve them with lime and sweet chili sauce, or add rice to make a main course.
Ingredients
- 500 g large shrimp, peeled and deveined
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 100 g all-purpose flour
- 200 g panko (Japanese breadcrumbs)
- 1 liter (4 cups) vegetable oil for deep-frying
- 1 lime, quartered
- 4 tbsp sweet chili sauce, for dipping
Instructions
- If the shrimp are frozen, thaw them overnight in the fridge. Rinse them under cold water and pat dry with paper towels.
- Season the shrimp with the salt and pepper in a small bowl.
- Put the flour, beaten eggs and panko in three shallow dishes.
- Dredge each shrimp in flour, dip it in the egg and roll it in panko until fully coated. Press the crumbs on lightly.
- Heat the oil in a deep pot or deep fryer to 175 °C (350 °F). No thermometer? Dip the handle of a wooden spoon into the oil: if fine bubbles rise at once, the oil is ready.
- Fry the shrimp in batches for 2 to 3 minutes, until the coating is golden and the flesh inside is white, no longer translucent.
- Lift the shrimp out with a slotted spoon and drain them on paper towels.
- Serve with the lime wedges and sweet chili sauce.
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More recipes: Vietnamese recipes · All Asian recipes