Bánh tôm Hồ Tây (West Lake Shrimp Cakes)
Nguyên liệu
Main Batter & Topping
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500g shrimp (tôm – peeled, deveined, keep tail on if desired)
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200g wheat flour (bột mì)
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100g tapioca starch (bột năng)
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300g sweet potato (khoai lang – peeled and grated)
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2 eggs (lightly beaten)
Pickled Vegetables
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100g kohlrabi (su hào – julienned)
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100g carrot (cà rốt – julienned)
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4 tbsp vinegar
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2 tbsp sugar
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2 tbsp fish sauce
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3 garlic cloves (minced)
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2 chilies (sliced)
Greens & Garnish
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200g lettuce (xà lách – washed and drained)
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Fresh herbs (optional: perilla, coriander, mint)
Cooking & Seasoning
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4 tbsp cooking oil (for frying; more as needed)
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Salt, pepper, sugar, MSG, and seasoning powder to taste
How to choose fresh shrimp
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Choose shrimp with clear, translucent shells. Live shrimp that are still moving are ideal.
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Make sure the shrimp are intact — the head and body should still be attached, and the legs should not be falling off. The tail should curl neatly.
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Avoid shrimp that feel mushy or have an off odor.
How to choose sweet potatoes
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Select sweet potatoes with smooth, unblemished skin. They should feel heavy and firm when held.
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Avoid overly large ones, which tend to be fibrous. Medium-sized sweet potatoes are best.
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Watch out for black spots or pitting — signs the sweet potatoes may have spoiled.
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Japanese sweet potatoes are ideal for fritters because they yield a crisp, golden texture when fried.
How to choose good carrots
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Look for straight carrots with smooth skin and bright color. They should feel solid and heavy in your hand — a sign of freshness and high vitamin content.
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Choose carrots with smaller cores for a sweeter taste.
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Avoid those with attached leaves or thick shoulders — these often have large, less flavorful cores.
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Don’t pick carrots that are misshapen, dark in color, bruised, or have wilted greens.
How to choose kohlrabi
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The ideal kohlrabi should be 7–9 cm in diameter — this size offers the best flavor and texture.
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Choose heavy, firm bulbs that feel dense and solid.
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Look for pale green, intact kohlrabi without bruises or pest damage. There should be no chemical smells or rot.
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Avoid pre-peeled kohlrabi, as they are often soaked in chemicals to maintain appearance.
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Do not select oversized, bruised bulbs, or those missing stems and leaves.
Thành phần dinh dưỡng
For: Omnivores
Calories per serving: ~ 280–350 kcal (per 1 medium fritter with dipping vegetables and sauce)
Key Nutrients
1. Lean Protein (10–12g)
- Source: Shrimp + egg
- Benefits: Supports muscle repair, provides essential amino acids, and adds savory richness to the batter.
2. Healthy Carbs (25–30g)
- Source: Sweet potato + wheat flour + tapioca starch
- Benefits: Provides energy and contributes to crispy texture and chewiness.
3. Healthy Fats (10–12g)
- Source: Cooking oil (for deep-frying) + egg yolk
- Benefits: Adds crunch and flavor (note: draining excess oil can reduce fat content).
4. Fiber (3–4g)
- Source: Sweet potato + pickled veggies + lettuce
- Benefits: Aids digestion, supports blood sugar control, and promotes satiety.
5. Antioxidants & Phytochemicals
- Beta-carotene (carrot + sweet potato): Supports vision and immune system
- Allicin (garlic): Boosts immunity and heart health
- Capsaicin (chili): Stimulates metabolism and circulation
- Polyphenols (lettuce): May help reduce inflammation
6. Essential Minerals
- Iron & Zinc (shrimp): Supports red blood cell production and immune function
- Potassium (vegetables): Helps balance blood pressure and fluid levels
1. Prepare the Shrimp
To remove the fishy smell, soak the shrimp in diluted salt water for about 10 minutes. Then, remove the heads, peel the shells (leaving the tails), and devein. Rinse thoroughly with clean water and drain.
Tips for deveining shrimp quickly:
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Count the second gap from the tail upward, insert a toothpick at the joint, and gently pull out the black vein.
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Alternatively, insert a toothpick near the head and pull out the vein directly without cutting the back.
2. Prepare Other Ingredients
- Peel and finely shred sweet potatoes. Soak them in a bowl of salt water for 10 minutes, rinse, and drain.
- Peel and thinly slice carrots into flower shapes. Peel and slice kohlrabi into small squares or rectangles. Soak the carrots and kohlrabi in 2 tablespoons of vinegar for 15 minutes, then drain.
- Peel and mince garlic. Wash and finely chop the chili. Clean and soak lettuce in salt water for 15 minutes, rinse, and let dry.
3. Prepare the Batter
In a mixing bowl, combine 200g all-purpose flour and 100g tapioca starch. Gradually add 150ml water while stirring until the mixture is smooth.
Crack in 2 eggs, mix well, and let the batter rest for 30 minutes.
4. Marinate the Shrimp
Season the shrimp with 1 tablespoon of seasoning powder, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon pepper. Mix well and marinate for 15 minutes.
5. Coat and Fry the Fritters
- Add the shrimp and shredded sweet potatoes into the batter and mix.
- Heat a pan over high heat, add 4 tablespoons of cooking oil. When hot, spoon a ladle of the mixture (batter, sweet potato, shrimp) into the oil.
Position the shrimp in the center. Fry for 4–5 minutes until golden and crispy on both sides. Remove and drain on paper towels.
6. Make the Dipping Sauce
In a bowl, mix 50ml water with 2 tablespoons sugar, 1 teaspoon MSG, and 1/2 teaspoon pepper. Stir until dissolved. Add 2 tablespoons vinegar, 2 tablespoons fish sauce, 1 tablespoon minced garlic, and 1/2 teaspoon chopped chili.
Adjust seasoning to taste. Add the pickled carrots and kohlrabi to finish the sweet-sour dipping sauce.
7. Final Product
Arrange the fritters with lettuce on a plate and serve with the dipping sauce.
The golden, crispy fritters are fragrant, with crunchy sweet potato, tender shrimp, and refreshing greens, all enhanced by the sweet-sour garlic chili fish sauce — a perfect balance of flavor and texture.
West Lake Shrimp Fritters – A Taste of Hanoi’s Bygone Elegance
Nestled along the breezy shores of Hanoi’s largest lake, bánh tôm Hồ Tây (West Lake shrimp fritters) has long been a nostalgic taste of the capital’s past. This iconic dish first gained popularity in the mid-20th century when it was served in the famous Bánh Tôm Hồ Tây restaurant on Thanh Niên Street, a scenic avenue dividing West Lake and Trúc Bạch Lake. Back then, it wasn’t just street food — it was a treat for weekend strolls, lakeside dates, and quiet family meals, all wrapped in the golden crisp of sweet potato and fresh river shrimp.
What makes bánh tôm special is not only its flavor — the perfect crunch of hand-grated sweet potato batter hugging a juicy whole shrimp — but the way it is enjoyed. Locals eat it with fresh lettuce, herbs, and pickled carrots and kohlrabi, all wrapped in a lettuce leaf and dipped into a light fish sauce vinaigrette. Each bite is a combination of textures: crispy, soft, tangy, and aromatic — a reflection of Northern Vietnamese culinary harmony.
Even today, bánh tôm Hồ Tây is not merely a dish — it is a symbol of Hanoi’s elegance, where tradition meets leisure. Whether enjoyed on plastic stools by the lake or recreated in modern kitchens, it remains a beloved reminder of simpler days and lakeside serenity.
(Bánh tôm Hồ Tây – West Lake Shrimp Cakes)