Vietnamese Beer-Battered Shrimp Pasta with Yogurt Egg Sauce

A fusion of Vietnamese flavors with a crispy beer-battered shrimp served over tender pasta, topped with a creamy yogurt and egg-based sauce that balances richness with a tangy freshness.

Steps

1. Cook the pasta in boiling salted water until al dente, drain and set aside. 2. In a bowl, beat the egg with the beer, flour, a pinch of salt, and pepper to create a light batter. 3. Heat vegetable oil in a pan over medium heat. 4. Dip each shrimp into the beer batter, then fry in the hot oil until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels. 5. In a small bowl, mix the yogurt, minced garlic, fish sauce, and lime juice. Adjust seasoning to taste. 6. Toss the cooked pasta with half of the yogurt sauce. 7. Plate the pasta, top with the crispy shrimp, and drizzle the remaining yogurt sauce over the dish. 8. Garnish with fresh cilantro or mint and serve immediately.

75g pasta (spaghetti or linguine) 100g shrimp, peeled and deveined 1 egg 50ml beer 50g plain yogurt 1 small garlic clove, minced 1 tsp fish sauce 1 tsp lime juice 1 tbsp all-purpose flour 1 tbsp vegetable oil Salt and pepper to taste Fresh cilantro or mint for garnish