Bánh Tôm (Prawn Fritter) Recipe

Bánh Tôm (Prawn Fritter)

Bánh Tôm (Prawn Fritter)

Yield: 4
Author: Chef Tu David Phu
Prep time: 30 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 45 M
Bánh Tôm (or Vietnamese Prawn Fritters) is an iconic, street food with roots in Ha Noi. As popular as these delicacies are, they are extremely difficult to make. However, the secret is in the ability to thinly cut the sweet potatoes to create a ‘basket’ to nestle the shrimp, when fried. And when done right the shrimp is butter (not dry); with a delightfully crunchy sweet potato basket; wrapped with lettuce and herbs. Then dunked in a spicy, saline, savory but sweet nước chấm.
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Ingredients

Prawn Fritter
Garnishes
Nước Chấm (Dipping Sauce)

Instructions

Prepare the Batter
  1. In a medium-sized mixing bowl, add 1 cup of water, and 2 large eggs.
  2. Whisk to incorporate the egg and the water.
  3. Sift the dry ingredeints
  4. Gradually add 1/3 of the dry ingredients to the liquid.
  5. Whisk until smooth.
  6. Then add the remaining 2/3 of the dry ingredients into the batter.
  7. Whisk until smooth
  8. Add the Sweet Potato (cut into match sticks) into the batter.
Prepare the Shrimp (Prawn)
  1. Defrost prawns (if frozen) in your refrigerator
  2. Rinse prawns in ice-cold water to maintain their freshness
  3. Devein prawns by inserting a toothpick (or skewer) between shell segments; on the back of the shrimp. Gently pull up on the toothpick and lift out the vein. If vein breaks, repeat in several places. **This recipe is traditionally made with whole prawns; head-on and shell-on.**
  4. Keep the cleaned prawn in the refrigerator. Or in a metal bowl, lined with iced water.
Fry the Prawn Fritter
  1. In a cast-iron pot (cast iron braiser) preheat 3 cups of cooking oil to 325 F.
  2. Use a [wide-mouth, flat, soup ladle] and a [large serving spoon] to help you assemble the Prawn Fritters.
  3. Put 2 tbsp. of battered sweet potato into a greased [wide-mouth, flat, soup ladle].
  4. Place a cleaned prawn on top of the battered sweet potato.
  5. Drizzle 1 tbsp. of batter on top of the prawn.
  6. Press the prawn down firmly into the battered sweet potato.
  7. Gently, dislodge the prawn (using a large serving spoon) and the battered sweet potato (it should resemble a basket) into the fryer.
  8. Fry for 5 minutes on each side.
  9. Remove the prawn fritter from the oil and place it on a roasting rack to cool.
  10. Gently season the prawn fritters with kosher salt.
Make the Nước Chấm (Dipping Sauce)
  1. https://cheftu.com/recipelibrary/nuoccham
Assemble
  1. Garnish with lettuce and Vietnamese herbs
  2. Dip with Nuoc Cham

Similar Recipes

Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

Gỏi Cuốn Tôm [Shrimp Summer Rolls]

https://cheftu.com/recipelibrary/banhtom
TDP Enterprises, LLC
shrimp, potato, sweet potato, yam, ha noi, street food, finger food, fish sauce, nuoc mam, fried
dinner, lunch
Vietnamese
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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

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Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:

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  • The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.

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