Vietnamese Simple Deep-Fried Shrimp (Tôm Chiên Giòn)
A simple Vietnamese deep-fried shrimp appetizer. Tail-on shrimp is marinated then coated in tapioca starch then fried for a light, crispy crust.
Ingredients
- 1 lb shrimp (peel and devein)
- 1 teaspoon salt
- 1 teaspoon chicken or mushroom bouillon powder
- 1/4 teaspoon ground black pepper
- 1/2 cup tapioca starch
- Vegetable oil for deep-frying
Instructions
- 1
Marinate the Shrimp: In a bowl, season the shrimp with salt, bouillon powder, and black pepper. Mix well and let marinate for at least 15 minutes to enhance the flavor.
- 2
Coat with Starch: Toss the marinated shrimp with tapioca starch, ensuring each piece is evenly coated.
- 3
Deep-Fry the Shrimp: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the shrimp in small batches for about 3 minutes, or until golden brown and crispy.
- 4
Drain and Serve: Remove the shrimp from the oil and drain on a wire rack to maintain crispiness. Serve immediately for the best results.
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