Bánh Tôm
Servings: 4-5
Ingredients
1.5 lb (650g) sweet potato, peeled and cut into chopstick sized pieces
1 tsp salt
1 tbsp vinegar
Batter:
1 ½ cup (160g) rice flour
⅔ cup (100g) all-purpose flour
½ cup (80g) corn starch
2 tbsp (18g) glutinous rice flour
½ tsp (3g) salt
½ tbsp (2g) turmeric
1 tsp (5g) sugar
1 ½ tsp (5g) baking powder
2 cups cold water
Sides:
lettuce
Directions
Heat up a pot of oil for deep frying between 350-375°F.
Prep a large bowl filled with water for the potato sticks to soak and rinse in. Add the salt and vinegar.
Drain, and let dry.
In a separate bowl combine all dry ingredients for the batter.
Mix as you slowly add the cold water into the dry ingredients.
Grab a handful of the potatoes and put them into the batter.
Using a spoon, scoop up some batter, place some of the sweet potato sticks on the spoon, and slowly slide it into the oil.
Flip after a couple minutes.
Remove once golden, and place on a drying rack.
Serve with sides.