Get ready to embark on a culinary journey that combines the crispy magic of Japanese tempura with the vibrant flavors of Vietnamese street food! This Shrimp Tempura Banh Mi isn't just a sandwich – it's a flavor explosion that will transport your taste buds to a world of irresistible textures and mouthwatering combinations. Imagine golden, crispy tempura shrimp nestled in a perfectly toasted baguette, surrounded by pickled vegetables and a spicy mayo that will make your palate dance with excitement!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- Shrimp, peeled and deveined
- Tempura batter mix
- Baguette
- Cucumber, sliced
- Carrots, julienned
- Cilantro
- Mayonnaise
- Sriracha sauce
Instructions
- Prepare the pickled vegetables: In a small bowl, mix julienned carrots with rice vinegar, sugar, and a pinch of salt. Let sit for 15-20 minutes to quickly pickle and develop flavor.
- Prepare tempura batter: In a mixing bowl, combine tempura batter mix with cold water, whisking until smooth and free of lumps. The batter should be light and slightly runny.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Ensure oil is at the correct temperature using a cooking thermometer.
- Pat shrimp dry with paper towels to remove excess moisture. This helps the tempura batter adhere better and creates a crispier coating.
- Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully lower the battered shrimp into hot oil, frying in small batches to maintain oil temperature.
- Fry shrimp for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with a little salt immediately after frying.
- Slice baguette lengthwise and lightly toast. Mix mayonnaise with Sriracha sauce to create a spicy spread.
- Assemble the banh mi: Spread spicy mayo on both sides of the baguette, layer with crispy tempura shrimp, pickled carrots, fresh cucumber slices, and fresh cilantro leaves.
- Cut the banh mi into individual servings and serve immediately while shrimp is still hot and crispy.
Tips
- Temperature is Key: Use a cooking thermometer to ensure your oil is exactly 350°F (175°C). Too cool, and your shrimp will be greasy; too hot, and they'll burn on the outside while remaining raw inside.
- Batter Technique: Keep your tempura batter cold and don't overmix. Lumpy batter creates those signature crispy, irregular edges that make tempura special.
- Moisture Management: Pat your shrimp completely dry before battering. Excess moisture is the enemy of crispy tempura!
- Batch Frying: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure even cooking.
- Drain and Season: Always drain fried shrimp on paper towels and season immediately with a pinch of salt while they're still hot.
- Serve Immediately: Tempura is best enjoyed right away – the crispiness fades quickly, so time your assembly carefully for maximum crunch!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 20g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 180mg
