Recipes

Bánh Xèo Battered Shrimp with Nuoc Cham Pickled Mango

Banh Xeo
Photo courtesy of MoPho

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yields

6 servings

    Bánh Xèo Batter
  • 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
  • Pickled Mango
  • 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
steps

 

  1. Preheat oil in sturdy pot or home fryer to 360
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. Whisk all ingredients together in medium bowl and chill until ready to use.

Pickled Mango 

  1. In medium pot, heat together fish sauce, vinegar, water, sugar, lime juice, sambal chili paste, garlic, and ginger over a medium high heat.
  2. 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.
  3. 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

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