Photograph of the finished Sake kẹp tôm chiên giòn

Vietnam · Sa kê kẹp tôm chiên giòn

Sake kẹp tôm chiên giòn

45 min Hands-on time + 20 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Breadfruit Breadfruit 1.2 kg
  • Photograph of Prawns Prawns 800 g
  • Photograph of Vietnamese pork paste Vietnamese pork paste 280 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 320 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 160 g
  • Photograph of Oil Oil 1.2 l
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 200 g
  • Photograph of Spring onion Spring onion 80 g

Method

  1. 1 Peel the breadfruit, cut it into 5 mm thick slices, and immediately soak them in lightly salted water for 15 minutes.
  2. 2 Breadfruit leaves a sticky white sap that adheres to knives, so it must be soaked in salt water; once dried, the slices turn gray and bitter.
  3. 3 Mince the shrimp coarsely, then mix it with minced pork, scallions, and pepper to form a pliable filling.
  4. 4 Spread the filling between two slices of breadfruit and gently press them together so they stick.
  5. 5 Roll in flour, dip in egg, then coat with breadcrumbs.
  6. 6 Fry in oil at 165 degrees for 6 minutes because the breadfruit slices need more time than the shrimp filling for the batter to cook through.

With an appliance

  • Air fryer 40 min

    Step 6: Spray evenly with oil, then steam in a hot air pot at 185 degrees for 16 minutes, flipping at minute 9.

Start cooking