SHRIMP FRY-PANCAKE IN TAY HO STYLE Bánh tôm Tây Hồ

Ingredients:

– 4 tablespoons of wheat flour

– 2 tablespoons of cornstarch

– ½ teaspoon of barking flour

– 6 tablespoons of fresh water

– A  chicken egg

– ½  teaspoon of salt

– ½ teaspoon of black pepper

– ½ teaspoon of turmeric powder

– 200g sweet potatoes (cut into 4cm)

– 200g shrimps


Preparation:

    – Make the mixture of flour: wheat flour + cornstarch + barking flour+ fresh water + chicken egg + salt + pepper + turmeric powder. Let the mixture stand about 10 minutes. Then add sweet potato into the mixture.

Practice:

    – Heat the cooking oil. Dip a ladle into the cooking oil about from 2 – 5 minutes until hot.

    – Place sweet potato into the ladle and shrimp on the surface.

    – Deep-fry it about 3 – 5 minutes until the pan-cake gets golden brown.

    – Remove the shrimp cake from the ladle and drain it, then transfer it into a dish.

    * Serve with fragrant herbs and dip with dipping fish sauce.

 

Leave a Reply

Your email address will not be published. Required fields are marked *


*