One of the delicious dishes of Hanoi is the West Lake Shrimp Cake with a golden color, which becomes crispy as soon as you put it in your mouth along with sweet shrimp meat, raw vegetables, and a dipping sauce that is both sweet and sour, irresistible to resist. Let's cook this fried dish with TAKYFOOD to treat the whole family on a weekend!
- Shrimp 500 gr
- Rice flour 200 gr
- Tapioca starch 100 gr
-Sweet potato 300 gr (2 roots)
- Turnip 100 gr (1 root)
- Carrot 100 gr (1 root)
- Eggs 2
- Lettuce 200 gr
- Garlic 3 cloves
- Chili pepper 2
- Vinegar 4 tablespoons
- Fish sauce 2 tablespoons
- Cooking oil 4 tablespoons
- Common spices (Salt/ pepper/ sugar/ seasoning powder/ MSG) a little bit.
To reduce the strong smell of the shrimp, soak them in a diluted saltwater solution for about 10 minutes, then cut off the head and shell, leaving the tail shell intact. Remove the shrimp vein and rinse the shrimp several times with water until clean and dry.
Peel the sweet potatoes, slice them into thin pieces or julienne, then soak them in a diluted saltwater solution for about 10 minutes. After that, rinse them with clean water and drain them in a colander.
Carrots should be peeled, trimmed into flower shapes, and thinly sliced. Parsnips should be peeled, thinly sliced, and cut into squares or rectangles that are the right size for eating.
Soak the carrot and turnip in a bowl with 2 tablespoons of vinegar for about 15 minutes, then remove and drain. Peel and mince the garlic. Rinse the chili pepper and chop it finely.
Lettuce should be washed and soaked in a saltwater solution for about 15 minutes to remove dirt and bacteria. After soaking, rinse the lettuce with clean water and drain.
Add 200g of all-purpose flour and 100g of cornstarch to a bowl. Gradually add 150ml of water while stirring until the flour is well incorporated.
Next, crack 2 eggs into the bowl of flour mixture, stir well, and let the batter rest for 30 minutes.
Marinate the shrimp with 1 tablespoon of chicken bouillon powder, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of black pepper, mix well and marinate for about 15 minutes.
Add the julienned shrimp and sweet potato to the flour mixture, and mix well to coat them evenly.
Heat a pan on high heat on the stove and add 4 tablespoons of cooking oil. Wait for the oil to get hot, then scoop up a handful of the mixture of flour, sweet potatoes, and shrimp and add it to the pan.
Place the shrimp and sweet potato shreds into the mixture of flour and gently mix until everything is coated.
Add 50ml of filtered water to a bowl, then add 2 tablespoons of sugar, 1 teaspoon of MSG, and 1/2 teaspoon of pepper, stir well until the spices dissolve. Then add 2 tablespoons of vinegar, 2 tablespoons of fish sauce, 1 tablespoon of minced garlic, 1/2 teaspoon of minced chili, and mix well.
You adjust the seasoning to taste and scoop the dipping sauce into a bowl. Add some carrots and jicama to the bowl, and you have a sweet and sour dipping sauce ready to serve.
You arrange the shrimp cakes and lettuce on a plate and enjoy them with the sweet and sour dipping sauce.
Golden and fragrant shrimp cakes with crispy and flavorful potato coating, sweet and succulent shrimp inside, served with fresh lettuce and dipping in the delicious sweet and sour sauce, make a delightful and irresistible dish.
TAKYFOOD
