VietnameseStyle Shrimp Fritters with Nuoc Cham Sauce Recipe
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Author:samantha
Total Time:40 minutes
Yield:4 servings
Description
Savor Vietnamese Style Shrimp Fritters with Nuoc Cham Dipping Sauce crispy bites bright dipping zing and a simple crowdpleasing recipe
Ingredients
Shrimp, peeled, tails removed, finely chopped
Carrot, grated
Green onions, thinly sliced
Garlic, minced
Fresh cilantro, chopped
Egg
Coconut milk
Rice flour
All-purpose flour
Cornstarch
Fish sauce
Sugar
White pepper
Vegetable oil (for frying)
Nuoc Cham dipping sauce
Nuoc Cham dipping sauce ingredients: Fish sauce 3 tbsp; lime juice 2 tbsp; sugar 2 tbsp; water 1/4 cup; garlic 1 clove; red chili 1
Instructions
Combine the rice flour, all-purpose flour, and cornstarch in a large bowl. Whisk in the coconut milk and egg until you have a smooth, thick batter that clings to a spoon but drips slowly. If the batter looks too stiff, add a teaspoon of water at a time until it flows in a gentle ribbon from the whisk. Pro tip: rest the batter for 10 minutes to hydrate the starches and improve texture when fried.
In a separate bowl, fold the chopped shrimp, grated carrot, green onions, cilantro, and minced garlic. Add the egg to help bind the mixture, then season with fish sauce, sugar, and white pepper. If you prefer a brighter bite, squeeze a little lime juice into the batter after mixing, but taste first to avoid over-tartness.
Pour the wet mixture into the dry batter and fold until evenly coated. The goal is a gluey, cohesive mass that still holds small flecks of shrimp and carrot. If you notice the mixture feels too loose, sprinkle in a teaspoon more rice flour and fold again. The texture should be smooth but with enough body to hold a small mound on a spoon.
Heat vegetable oil in a deep skillet or frying pan to 350–365°F (175–185°C). Once shimmering, drop about a tablespoon of batter at a time into the oil, spacing them so they don’t touch. Fry for 2–3 minutes per side, turning once, until the fritters are golden brown and crisp. Avoid overcrowding the pan to maintain the correct oil temperature. Transfer the fritters to a warm rack or paper towels to drain excess oil. For crisper results, fry in smaller batches and keep cooked fritters on a rack to avoid sogginess.
Stir together the fish sauce, lime juice, sugar, and water until the sugar dissolves completely. Add minced garlic and finely sliced red chili. Taste and adjust the sweetness or saltiness as needed. If you have extra time, let the sauce rest for 10 minutes so the flavors meld.
Plate the fritters hot with a small bowl of Nuoc Cham on the side. Garnish with fresh herbs if available, such as cilantro or mint, and serve with cucumber slices or shredded lettuce to add a fresh crunch. A squeeze of lime over the fritters before dipping brightens the flavors even further.
Notes
Crispy Vietnamese-style shrimp fritters served with a bright Nuoc Cham dipping sauce. Shrimp folded into a light batter with rice flour, coconut milk, and aromatics, then fried until golden. Pair with Nuoc Cham for a balanced, restaurant-quality starter or main.
