2 quarts canola oil for deep-frying
1 quart pickled mango (recipe follows)
24 jumbo gulf shrimp, peeled and deveined
3 cups all-purpose flour
1 quart Bánh Xèo batter (recipe follows)
½ cup kosher salt
1 bunch cilantro, bottom half of stems cut off
10 leaves basil, torn,10 leaves mint, torn
1 cup rice flour
½ cup cornstarch
2 teaspoons turmeric
1 cup coconut milk
1 cup light flavored beer
1 egg, ½ teaspoon salt
6 green onion tops, sliced thinly (reserve white bases)
1 cup fish sauce
½ cup rice vinegar
1 quart water
1 cup sugar
1 lime, juice and zest
1 tablespoon sambal chili paste
1 tablespoon minced garli
1 tablespoon minced ginger
1 red pepper, cored, deseeded and thinly sliced into strips
1 shallot, thinly sliced
6 green onion bottoms, thinly sliced (reserved from batter)
1 mango, peeled, seeded and sliced into thin strips
Bánh Xèo Batter
- Preheat oil in sturdy pot or home fryer to 360
- Carefully remove pickles from their liquid and scatter them along center of large platter. Pour pickling liquid into small bowl suitable for dipping and/ or spooning.
- Toss shrimp in medium bowl with all-purpose flour until evenly coated. Thoroughly mix reserved batter before individually dipping each shrimp. Then carefully drop shrimp into hot oil, and fry shrimp until golden brown and floating, approximately 1 minute.
- Carefully remove shrimp from oil, and place on paper towel-lined tray. Sprinkle immediately with salt. Work in batches until all shrimp are fried and crispy.
- Arrange hot shrimp on top of pickled mango, and then top with mint, basil and cilantro. Serve hot with pickling liquid on side for dipping.
Bánh Xèo Batte
- Whisk all ingredients together in medium bowl and chill until ready to use.
- In medium pot, heat together fish sauce, vinegar, water, sugar, lime juice, sambal chili paste, garlic, and ginger over a medium high heat.
- In separate temperature safe container, combine peppers, shallot, green onion bottoms and mango. When pot comes to a simmer, remove it from heat and pour it over sliced vegetables. Place plastic wrap over surface of warm liquid to help hold vegetables under liquid.
- Let pickles cool to room temperature, remove plastic wrap and add lime zest. Reserve covered in refrigerator until ready to use.
Yield: 2 quarts
- From Chef Michael Gulotta of MoPho in New Orleans, Louisiana