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Tôm Chiên Xù – Crispy Fried Shrimp
More recipes: Vietnamese recipes · All Asian recipes
Tôm Chiên Xù – Crispy Fried Shrimp
Laura Chen
4
20 Minuten
20 Minuten
400
Vietnamese
Main dish
Tôm chiên xù are Vietnamese fried shrimp in a panko coating. You dredge the shrimp in flour, egg and crumbs and fry them at 175 °C (347 °F) for 2 to 3 minutes until golden, so they stay juicy inside. Lime and sweet chili sauce go with them, and with rice they become a main dish.
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 l vegetable oil for deep frying
- 1 lime, quartered
- 4 tbsp sweet chili sauce for dipping
Instructions
- Thaw frozen shrimp overnight in the refrigerator. Rinse the shrimp in cold water and pat them dry with paper towels.
- Season the shrimp with salt and pepper in a small bowl.
- Put the flour, beaten eggs and panko into three shallow dishes.
- Dredge each shrimp first in flour, pull it through the egg and finally roll it in panko until it is coated all over. Press the crumbs on lightly.
- Heat the oil in a deep pot or deep fryer to 175 °C (347 °F). Without a thermometer, hold the handle of a wooden spoon in the oil: if fine bubbles rise at once, the oil is at the right temperature.
- Fry the shrimp in batches for 2 to 3 minutes, until the coating is golden brown and the flesh is white inside and no longer glassy.
- Lift the shrimp out with a slotted spoon and let them drain on paper towels.
- Serve them with lime wedges and sweet chili sauce.
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More recipes: Vietnamese recipes · All Asian recipes