Friday, November 14, 2014

Shrimp Crackers (Bánh Phồng Tôm)


My husband and I love eating these giant rectangular shaped shrimp crackers or chips (known as bánh phồng tôm in Vietnamese) that are made in Sóctrăng (Vietnam). They are usually a creamy color with a prominent taste of shrimp. You can buy similar ones in Asian grocers, they are often found as round and small in various colors. However, I think these are pretty bland in comparison to the ones from Soctrang. It takes less than a minute to deep fry them. You can microwave them but the texture is not as consistent as frying. They can be enjoyed alone or as a base for appetizers or even a garnish.

Shrimp Crackers (Bánh Phồng Tôm)


Ingredients:

Shrimp crackers or chips (bánh phồng tôm)Oil for deep frying

Method:

Heat oil in a pot or pan until hot.  Drop one in at a time.  Once it is fully expanded then flip it over and cook the other side.  Overall cooking time about 20-30 seconds.  Remove from oil and let drain on a paper towel.

*Sometimes I break these chips or crackers into smaller pieces prior to cooking in order to make appetizers as seen below.  However, it's quite impressive to fry the whole piece since it will expand to twice it's original size!

truffle-lemongrass kangaroo on shrimp chips
chipotle Maine crab meat and fried beet on shrimp chip

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