Vietnamese shrimp fritters, known as Bánh Tôm, are a beloved street food from Hanoi, famously served near West Lake. These fritters are known for their light, crispy batter, whole shrimp perched on top, and their perfect balance of crunch, savory shrimp flavor, and tangy dipping sauce. Bánh Tôm is a wonderful snack or appetizer, but it can also be part of a light meal when served with fresh herbs and rice noodles.

Unlike heavier Western-style fritters, Vietnamese shrimp fritters are characterized by their airy batter, rice flour base, and delicate crispness. The shrimp, often left shell-on for texture, are placed on top of small mounds of batter and fried until golden and crunchy. The fritters are traditionally served with nước chấm, a sweet, tangy, and slightly spicy dipping sauce, and lots of fresh herbs and lettuce for wrapping.

In this step-by-step Vietnamese Shrimp Fritters Recipe, I’ll guide you through achieving the perfect crispy texture, balancing the dipping sauce, selecting the right shrimp, troubleshooting common mistakes, and offering optional customizations.

Why Vietnamese Shrimp Fritters Can Go Wrong: Common Pitfalls and How to Avoid Them

Vietnamese shrimp fritters are relatively simple but texture and frying technique are crucial. Here’s what can go wrong:

Common Mistakes:

Soggy fritters: Happens when oil is not hot enough or batter is too wet.
Rubbery shrimp: Occurs if shrimp are overcooked or too large.
Heavy, dense batter: Results from using the wrong flour ratio or overmixing.
Greasy fritters: Happens if fritters aren’t drained properly after frying.

Keys to Success:

Maintain oil temperature at 350°F (175°C) for even, crisp frying.
Use rice flour for light, crispy texture.
Avoid overcrowding the pan, which drops oil temperature.
Use medium or small shrimp, ideally shell-on for authentic texture.
Serve immediately for best crispness.

Choosing the Best Ingredients for Vietnamese Shrimp Fritters

Shrimp

Small to medium shrimp (41-50 count per pound) are ideal.
Traditionally, shell-on shrimp are used, but you can peel if preferred.
Fresh shrimp are best, but thawed frozen shrimp work if patted dry.

Batter

Rice flour (not glutinous rice flour) ensures light, crispy fritters.
All-purpose flour is used in a small amount to add binding strength.
Turmeric adds a slight golden hue and mild flavor.

Vegetables

Shredded sweet potato is classic and adds crunch and subtle sweetness.
Optional: Carrots or green onions for color and extra flavor.

Dipping Sauce (Nước Chấm)

Fish sauce, sugar, lime juice, garlic, and chili create the signature sweet-tangy balance.

Essential Equipment

Deep frying pan or wok: For even frying.
Slotted spoon or spider strainer: For safely removing fritters from hot oil.
Thermometer: Essential to maintain correct oil temperature.

If you fry often, investing in a thermometer ensures consistent, crispy results without guesswork.

Smart Preparation Tips

Preparation Timeline:

Active prep: ~25 minutes
Frying: ~15 minutes

Prep Checklist:

Peel or clean shrimp if desired (traditionally left shell-on).
Shred sweet potato into thin matchsticks for quick frying.
Prepare dipping sauce ahead so flavors meld.

Flavor Variations and Customizations

Add Vegetables: Mix shredded carrots, onions, or zucchini into the batter.
Spicy Version: Add chopped red chili to the batter or the dipping sauce.
Peel the Shrimp: For easier eating, though some prefer shell-on for authentic texture.
Serve with Rice Noodles: Turn this snack into a light meal.

Common Mistakes and How to Fix Them

Soggy fritters: Ensure oil is hot and the batter isn’t too wet.
Greasy fritters: Drain well on paper towels and avoid low oil temperature.
Overcrowding: Fry in batches to maintain heat and prevent sticking.
Uneven texture: Use finely shredded sweet potatoes for even cooking.

Storage, Freezing, and Reheating Tips

Storage: Best enjoyed immediately. If necessary, store leftovers in the fridge for up to 1 day.
Freezing: Not recommended; the batter loses texture upon thawing.
Reheating: Reheat in an oven or air fryer at 375°F (190°C) until crisp. Avoid microwaving to preserve texture.

Vietnamese Shrimp Fritters (Bánh Tôm) Recipe

Ingredients

For the Fritters:

1 cup rice flour
¼ cup all-purpose flour
½ teaspoon turmeric powder
1 cup cold water (adjust as needed)
1 small sweet potato, shredded into thin matchsticks
1 pound small or medium shrimp (shell-on or peeled)
Salt and black pepper, to taste
Vegetable oil, for frying

For the Dipping Sauce (Nước Chấm):

¼ cup fish sauce
¼ cup sugar
¼ cup lime juice (or rice vinegar)
½ cup warm water
2 cloves garlic, minced
1 small red chili, thinly sliced (optional)

For Serving:

Fresh lettuce leaves
Fresh mint, cilantro, and Thai basil
Pickled carrots and daikon (optional)

Step-by-Step Instructions

Step 1: Prepare the Dipping Sauce

In a bowl, combine fish sauce, sugar, lime juice, warm water, minced garlic, and sliced chili.
Stir until sugar dissolves and set aside.

Step 2: Make the Batter

In a large bowl, whisk together rice flour, all-purpose flour, turmeric, salt, and pepper.
Gradually add cold water, stirring to form a smooth batter with a pancake-like consistency.
Fold in shredded sweet potato until evenly coated.

Step 3: Heat the Oil

Heat about 1 inch of vegetable oil in a frying pan or wok to 350°F (175°C).

Step 4: Fry the Fritters

Spoon about 2 tablespoons of batter into the hot oil, flattening slightly.
Place one shrimp on top of each fritter.
Fry in batches for 2-3 minutes per side until golden and crispy.
Remove and drain on paper towels.

Step 5: Serve

Serve hot with fresh lettuce, herbs, and dipping sauce.
Optionally, wrap fritters in lettuce with herbs and dip into the sauce.

Serving Suggestions

With Fresh Lettuce and Herbs: Traditional style for wrapping and dipping.
With Rice Noodles: For a more substantial meal.
With Pickled Vegetables: Adds a tangy crunch.
As a Snack or Appetizer: Perfect finger food with cold beer or iced tea.

Vietnamese Shrimp Fritters Variations: Classic vs. Spicy vs. Vegetable-Enhanced

Feature	Classic Shrimp Fritters	Spicy Shrimp Fritters	Vegetable-Enhanced Fritters
Shrimp Style	Shell-on or peeled	Shell-on, extra chili	Peeled, mixed vegetables
Heat Level	Mild	Medium to hot	Mild
Key Additions	Sweet potato, turmeric	Chopped chili, spicy dipping sauce	Carrots, zucchini, green onions

FAQs and Troubleshooting

Do I have to leave the shells on?
Traditionally yes, but you can peel them if you prefer.

Can I use other vegetables?
Yes, shredded carrots, zucchini, or green onions are great additions.

How do I keep fritters crispy?
Fry in hot oil (350°F) and drain immediately on paper towels. Serve right away.

Can I make the batter ahead?
You can prepare it a few hours in advance and refrigerate, but mix again before frying.

What’s the best oil for frying?
Use neutral oils like vegetable, canola, or peanut oil for clean flavor.

Final Thoughts

Vietnamese shrimp fritters (Bánh Tôm) are a crispy, flavorful, and fun-to-eat street food that brings the flavors of Hanoi right to your kitchen. With their light, crunchy texture, sweet shrimp, and bright dipping sauce, they’re perfect for casual gatherings, appetizers, or a light meal when served with fresh herbs and rice noodles.

This detailed recipe ensures you’ll achieve crispy fritters, balanced dipping sauce, and perfect texture every time, whether you keep them classic, add spice, or customize with extra vegetables. They’re a great introduction to Vietnamese street food and a dish you’ll want to make again and again.