Bánh tôm Hồ Tây, also known as Vietnamese shrimp and sweet potato fritters, is a tasty Vietnamese snack and street food originating from Hanoi’s iconic West Lake area (Hồ Tây).
This dish features crispy, golden-fried shrimp fritters, made from a mixture of sweet potatoes and batter, with whole shrimp nestled on top. It’s a popular snack or appetizer, perfect for any time of the day.
Creating these fritters at home is easier than you think. You’ll need just a few basic kitchen tools, a selection of simple ingredients, and follow 6 straightforward steps to bring this traditional Vietnamese snack to your table.
Plus, I’ve got 6 handy tips to guarantee your fritters are nothing short of perfect – crispy on the outside, soft on the inside, with just the right hint of sweetness.
Ready to get started? Let’s jump into the recipe!
Understanding Bánh Tôm Hồ Tây
Bánh tôm Hồ Tây is a traditional Vietnamese dish originating from Hanoi. It consists of julienned sweet potatoes that are divided into small portions and coated in a batter.
Each portion of sweet potatoes is then topped with a shrimp, and the entire combination is deep-fried until it achieves a crispy texture.
Bánh tôm is traditionally enjoyed by wrapping each fritter in lettuce and fresh herbs like mint, Vietnamese coriander, perilla, or Thai basil, and then dipping it in Vietnamese dipping sauce (Nước Chấm) for an extra layer of flavor.
This dish became popular in Hanoi in the 1930s, attracting many food enthusiasts with its simple yet delicious ingredients, especially along Thanh Nien Street between Truc Bach and West Lake.
This seafood specialty is known for its savory, crispy bite and is often served as an appetizer or snack. It is available all year round, attracting both locals and tourists.
To craft this exquisite dish, certain essential tools are indispensable, ensuring the cooking process is both efficient and enjoyable.
What Are Vital Tools for Bánh Tôm Hồ Tây?
The following tools are crucial for achieving the perfect texture and flavor of bánh tôm Hồ Tây:
The magic of bánh tôm Hồ Tây lies in its carefully selected ingredients, which blend harmoniously to create its signature flavor.
Which Ingredients Are Needed for Preparing Bánh Tôm Hồ Tây?
To create bánh tôm Hồ Tây, a traditional Vietnamese shrimp and sweet potato fritter, you’ll need the following ingredients:
Mastering the art of making bánh tôm Hồ Tây involves following a series of steps that transform simple ingredients into a culinary masterpiece.
How to Make Bánh Tôm Hồ Tây?
Making bánh tôm Hồ Tây involves a simple 6-step process:
Step 1: Prepare the Pickled Vegetables
In a bowl, combine kohlrabi and carrot with:
Stir well and adjust the taste to achieve a balanced sour, salty, and sweet flavor. Pre-mixing with sugar helps keep the vegetables crisp.
As the kohlrabi and carrot need time to absorb the flavors, start this step first.
Step 2: Prepare the Sweet Potatoes
Cut the sweet potatoes into bite-sized slices.
To preserve their vibrant yellow color, soak the slices in lightly salted water while preparing other ingredients.
Step 3: Prepare the Shrimp
Marinate shrimp with 1 teaspoon of sugar and 1 teaspoon of salt, mixing well to ensure the shrimp are thoroughly seasoned.
Traditional bánh tôm Hồ Tây uses small to medium-sized shrimp. Larger shrimp can be used, but choose those with soft shells.
Do not peel the shrimp, as the shell helps prevent them from getting burnt or dried out during frying.
Step 4: Prepare the Batter
Combine the following ingredients and mix well to make the batter:
Gradually add about 1.27 cups of water to the dry ingredients, stirring to achieve a thick yet pourable consistency. Let the batter rest for 30 minutes.
Step 5: Frying
Drain the sweet potatoes well.
Mix them into the batter to coat evenly.
Heat cooking oil over medium heat. The oil should be deep enough for frying, so adjust the quantity according to the size of your pan.
Use a large spoon to place the batter-coated sweet potato slices in the oil, forming a nice circular shape.
Place a shrimp in the center of each sweet potato circle.
Gently slide the fritter into the hot oil, maintaining its shape.
Fry the fritters, flipping them to ensure both sides are golden brown and crispy. Once done, remove the oil and place it on a paper towel-lined plate to drain excess oil. Fry multiple fritters in a batch to save time.
Step 6: Serve
Bánh tôm Hồ Tây is best enjoyed hot for the ultimate crispy experience. Serve with the prepared pickled vegetables and fresh herbs, and dip into sweet and sour fish sauce for a delightful taste. Enjoy your freshly made bánh tôm Hồ Tây!
Which Tips for a Tastier Bánh tôm Hồ Tây?
Enhance your bánh tôm Hồ Tây with these expert tips for superior taste and texture:
Are You Excited to Try Bánh Tôm Hồ Tây?
Bánh tôm Hồ Tây, a crispy and flavorful shrimp fritter from the heart of Hanoi, invites you to delve into the essence of Vietnamese street food. This delightful dish, with its perfect blend of savory shrimp and sweet potatoes, offers a taste of Vietnam’s iconic West Lake in every bite.
I encourage you to recreate this exquisite snack in your own kitchen. If this bánh tôm Hồ Tây recipe has inspired you, please share the experience with your friends and family.
I’m excited to read your thoughts and stories in the comments section; let’s celebrate the rich and diverse tastes of Vietnamese cuisine together
Bánh Tôm Hồ Tây Recipe (Vietnamese Shrimp and Sweet Potato Fritters)
Equipment
- Pan
- Ladle
- Chopsticks
- Sieve
- Tongs
- Knife
- Cutting Board
Ingredients
For the Fritters:
- 0.44 pounds medium-sized shrimp
- 0.88 pounds large sweet potatoes
- 3.5 ounces rice flour
- 2.1 ounces all-purpose flour
- 1.8 ounces tapioca starch
- 1 teaspoon sugar
- 1 teaspoon salt
- 1.5 teaspoons onion powder
- 1.5 teaspoons turmeric powder
- 1 teaspoon baking powder
- 1.27 cups water
For the Pickles:
- 2.8 ounces kohlrabi, thinly sliced
- 1.8 ounces carrot, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon vinegar
Dipping Sauce & Herbs:
- Sweet and sour garlic chili sauce
- Fresh herbs assortment: lettuce, fish mint, mint, basil, Vietnamese coriander
Instructions
- Mix kohlrabi and carrot with 1 tsp sugar, 1 tsp salt, and 1 tsp vinegar. Set aside.
- Slice sweet potatoes into thin strips.
- Soak sweet potatoes in salted water.
- Marinate shrimp with 1 tsp sugar and 1 tsp salt, and mix well.
- Combine rice flour, all-purpose flour, tapioca starch, sugar, salt, onion powder, turmeric powder, and baking powder in a bowl.
- Gradually add 300ml water to form a thick batter. Rest for 30 minutes.
- Drain sweet potatoes.
- Mix sweet potato strips into the batter until well coated.
- Pour enough oil into the frying pan to fully submerge the fritters, heat to medium. Spoon a portion of the sweet potato-batter mix into the oil.
- Place shrimp on top.
- Carefully lower the fritter into the hot oil, keeping its shape intact.
- Cook until golden brown and crispy, flipping once. Then drain on paper towels.
- Serve hot with pickled vegetables and fresh herbs, accompanied by dipping sauce.
Video
Notes
- Small fritters ensure even cooking and crispiness.
- Maintain oil temperature at 170–190°C (338–374°F) for optimal frying.
- For extra crunch, re-fry fritters before serving if they’ve cooled down.
- Baking powder can be replaced with egg yolk for a smoother batter texture if preferred.
Nutrition
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.