Vietnamese-Style Shrimp Fritters with Nuoc Cham Dipping Sauce 

These golden shrimp fritters are inspired by classic Vietnamese Bánh Tôm, made with chopped shrimp blended into a light, crispy batter and flash-fried. Paired with a tangy-sweet, savory nước chấm dipping sauce, they deliver a delightful balance of crunch, herbaceous freshness, and zesty umami. Perfect as appetizers or party-worthy finger food, these fritters capture the vibrant flavor of Vietnamese street eats in a bite-sized form. 

Ingredients

• Fritters
  
  

  • 1 lb shrimp, peeled, deveined, and chopped (~¼‑inch pieces)
    
    

  • 1 cup all‑purpose flour
    
    

  • ½ cup rice flour § or potato starch
    
    

  • 2 Tbsp baking powder
    
    

  • 1 Tbsp sugar
    
    

  • ¼ tsp black pepper
    
    

  • 3 scallions, sliced (whites + some greens)
    
    

  • 2 Tbsp chopped cilantro
    
    

  • 2 Tbsp minced lemongrass (optional)
    
    

  • ½ cup julienned carrots (long “matchsticks”)
    
    

  • 1 egg, beaten
    
    

  • ¾ cup water (or milk) to make batter
    
    

  • Oil for frying (about 1 in depth)
    
    

• Nuoc Cham (Dipping Sauce)
  
  

  • ½ cup water
    
    

  • 4 Tbsp sugar
    
    

  • ½ cup fish sauce
    
    

  • 2 Tbsp lime juice (fresh)
    
    

  • 2‑3 bird’s eye chilis, finely chopped
    
    

  • 2‑4 garlic cloves, minced
    
    

Directions

1. Prepare sauce: Dissolve sugar in warm water. Stir in fish sauce, lime juice, garlic, and chiles. Adjust sweet, sour, or spicy balance to taste. Chill until serving.
   
   

2. Make batter: In a large bowl, whisk flours, baking powder, sugar, and pepper. Add egg, water (or milk), scallions, cilantro, lemongrass (if using), carrots, and chopped shrimp. Stir until everything is coated in a loose batter.
   
   

3. Fry fritters: Heat oil to ~350 °F (175 °C). Carefully drop heaping spoonfuls (~1–1½ in across) of batter into oil. Fry each fritter ~2 min per side until golden and crispy, turning gently to ensure even cooking. Drain on paper towels; keep warm in a low oven if needed.
   
   

4. Serve: Plate fritters with lettuce leaves and fresh herbs (e.g. mint, Thai basil, rau răm) if desired. Serve warm alongside nước chấm.
   
   

Nutrients (Estimated per serving, makes ~4 servings)

• Calories: ~300–350 kcal
  
  

• Protein: ~20–25 g (mostly from shrimp)
  
  

• Fat: ~15–20 g (from frying oil)
  
  

• Carbohydrates: ~20–25 g (mostly from flour and sugar)
  
  

• Fiber: ~1–2 g (from herbs and carrot)
  
  

• Sugar: ~5–8 g (from sauce and batter)
  
  

• Sodium: moderate to high (from fish sauce and frying)