Vietnamese Fried Shrimp Chips (Banh Phong Tom)

  • Preparation: 15 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Fried Shrimp Chips (Bánh Phồng Tôm)

Vietnamese Fried Shrimp Chips (Banh Phong Tom) are sold in bags at Vietnamese or any Asian grocery markets. The hard chips are then dip fried in oil, puffing and expanding to about twice the original size. They are very fast to fry, neither messy nor oily. They are used to scoop up salads, or they can be used as snack foods or an accompaniment to cocktails.


  • Dried shrimp chips
  • Corn or canola oil for deep-frying

Method Vietnamese Fried Shrimp Chips (Bánh Phồng Tôm)

1, Line a large plate with paper towels and place next to the stove. Pour oil to a depth of ¾ to 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350 ° F on a deep-frying thermometer. (If you don’t have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
2, Drop in 3 to 5 chips for each batch, keeping in mind that they will double in size. If you fry too many at a time, they will cook unevenly. Each will sink to the bottom, start to bubble, maybe curl, and then expand before rising to the top, where it will finish cooking. All of this happens in 4 to 5 seconds, so don’t turn away. Once the chips float to the top, let them fry for only a few seconds longer. Don’t let them brown or their delicate flavor will vanish. Using a skimmer, transfer the chips to the towel-lined plate to drain. This is fast-paced frying, so regulate the heat and adjust the size of your batches so that you are working at a comfortable speed.

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