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Bún Chả Tôm | Crispy Prawn Patties with Rice Noodles
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30 min
Quick
Knuspr-Küche
Ein vietnamesischer Straßenküchen-Klassiker: Saftig-würzige Garnelenküchlein auf zarten Reisnudeln mit knackigem Gemüse, frischen Kräutern und süß-säuerlicher Nước Chấm Sauce.
Preparation method
Prepare the Prawn Patties
Rinse the prawns thoroughly, pat dry with paper towels, and roughly chop. Peel and finely dice the shallots and 1 garlic clove.
Puree two-thirds of the chopped prawns together with the shallots, garlic clove, 1 tbsp fish sauce, 1 tsp cane sugar, and cornstarch in a blender or food processor into a smooth paste. Fold in the remaining prawn pieces so the patties retain a great bite.
With lightly oiled hands, shape the prawn mixture into about 6–8 flat patties and chill briefly until ready to fry.
Chef's tip
For especially airy patties, place the mixture in the freezer for 10 minutes before shaping – this makes it easier to work with using oiled hands.
For a traditional touch, pickle the grated carrots in advance for 10 minutes in a little rice vinegar, sugar, and a pinch of salt (Vietnamese Đồ Chua).
Ingredients
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