Vietnamese Simple Deep Fried Shrimp Tom Chien Gion Recipe

Let’s talk about this shrimp recipe. There’s something undeniably satisfying about the crisp golden crust wrapped around tender shrimp, accented with a squeeze of lime and a hint of cilantro. I relish the subtle dance of flavors with the crispy texture that this deep-frying technique brings—it’s like a tempting fusion of comfort and sophistication.

I love to make uncomplicated yet tasty dishes, and my go-to for that is Vietnamese Simple Deep Fried Shrimp, or Tom Chien Gion. The shrimp are enrobed in a light, crispy batter that is made of all-purpose flour, cornstarch, and baking powder, but is more accurately an assembly of dry ingredients that need to be mixed with just enough cold sparkling water to make the batter extra airy.

The addition of dry ingredients ensures that the batter is perfectly crispy and that the shrimp are suffused with flavor. After all, savory is always better with a hint of sugar!

Vietnamese Simple Deep Fried Shrimp Tom Chien Gion Recipe Ingredients

• Shrimp: High in protein and low in calories, providing essential nutrients like selenium and vitamin B12.
• All-purpose flour: Provides carbohydrates; creates crispy texture when fried.
• Cornstarch: Adds a light, crunchy coating; helps thicken batter.
• Baking powder: Leavening agent; creates a light, airy batter.
• Garlic powder: Enhances flavor; adds a mild, aromatic kick.
• Sparkling water: Adds airiness to the batter, ensuring a light texture.

Vietnamese Simple Deep Fried Shrimp Tom Chien Gion Recipe Ingredient Quantities

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1 cup cold sparkling water
• Vegetable oil for deep frying
• Lime wedges for serving
• Optional: fresh cilantro for garnish

How to Make this Vietnamese Simple Deep Fried Shrimp Tom Chien Gion Recipe

1. In a medium bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and sugar until well blended.

2. Slowly introduce the cold sparkling water into the dry ingredients, mixing with a whisk to combine into a smooth batter. Take care not to overmix.

3. In a large skillet or a pot, medium-high heat vegetable oil until it reaches 350°F (175°C).

4. Dry the shrimp with paper towels to remove excess moisture.

5. In batches, dip each shrimp into the batter, and make sure they are fully coated.

6. Add the coated shrimp to the hot oil very carefully, and do not crowd the pot.

7. Sauté the shrimp for 2-3 minutes, or until they reach a golden brown, crispy state.

8. Drain excess oil from fried shrimp by using a slotted spoon. Transfer the shrimp to a plate lined with paper towels.

9. Follow the steps outlined above to cook the other shrimp.

10. Present the pipingly hot, deep-fried shrimp with lime wedges alongside, and, if you so desire, a sprinkle of fresh cilantro. Dig in!

Vietnamese Simple Deep Fried Shrimp Tom Chien Gion Recipe Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Large skillet or pot
4. Kitchen thermometer
5. Paper towels
6. Slotted spoon
7. Plate for draining
8. Knife and cutting board (for lime wedges and optional cilantro)

FAQ

• What type of shrimp should I use?For this recipe, the shrimp should be large, and they should be peeled and deveined to guarantee that they’ll cook evenly and have a clean flavor.
• Can I use a different flour?Using a flour blend that is gluten-free will still yield a product that has good texture. All-purpose flour, however, is the best choice for texture.
• Why use sparkling water?Carbonated water makes a light and crispy batter because the bubbles in the water add air to the batter.
• How hot should the oil be for frying?For optimal frying results that do not leave the shrimp greasy, heat the oil to around 350°F (175°C).
• Is there an alternative to deep frying?Air frying or shallow frying can be attempted, but the texture may not be as nice and crisp as that achieved through deep frying.
• Can I prepare the batter ahead of time?The batter is best made immediately before frying, to keep its bubbles and light texture.

Vietnamese Simple Deep Fried Shrimp Tom Chien Gion Recipe Substitutions and Variations

Universal flour: It can be replaced with rice flour, which is a gluten-free alternative.
Cornstarch: An excellent substitute for crispy, evenly textured dishes. If you want the same crispiness without cornstarch, try using potato starch. It’ll give you the same texture without using cornstarch.
Sparkling water: If you can’t find sparkling water, you can use club soda.
White pepper: Use for same relative flavor. Can be used to replace black pepper in most, if not all, applications. Best used in recipes where the color of the black pepper would detract from the appearance of the final dish.
Onion powder: Use 1/2 teaspoon. This powder can be used in any recipe that calls for garlic powder, especially savory dishes.

Pro Tips

1. Keep the Batter Cold: Maintain the sparkling water and batter mixture as cold as possible to ensure a crisp and light texture. You can even place the mixing bowl over a bowl of ice while dipping the shrimp.