Vietnamese · Dinner
Crispy Fried Shrimp Cakes
Vietnamese shrimp cakes made from ground shrimp bound with pork fat, garlic, shallot, and fish sauce, formed into patties and shallow-fried until golden and crisp. Served over rice vermicelli with fresh herbs, pickled vegetables, and tangy nuoc cham dipping sauce.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
512Calories
34.8gProtein
24.2gFat
42.1gCarbs
13.5gSugar
3.6gFiber
2368mgSodium
244mgChol
6.3gSat Fat
628mgPotassium
118mgCalcium
3.1mgIron
1.8mcgVitamin B12
16mgVitamin C
gluten-free
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat shrimp dry, pulse with pork fat in a food processor until coarse paste forms, about 10 short pulses.
2
Build
Mix shrimp paste with garlic, shallot, scallion, fish sauce, sugar, black pepper, cornstarch, and baking powder until evenly combined.
3
Chill
Cover and refrigerate the mixture for 15 minutes to firm it up.
4
Fry
Heat vegetable oil in a skillet over medium heat until shimmering, then shallow-fry 3 patties for 3 to 4 minutes per side until deep golden.
5
Whisk
Combine fish sauce, lime juice, sugar, water, garlic, and chili in a small bowl, whisking until sugar dissolves.
6
Plate
Arrange rice vermicelli, lettuce, mint, and cilantro on a plate, top with shrimp cakes and pickled vegetables, and serve with nuoc cham.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g shrimp, peeled and deveined
- 2 oz56g pork fat or fatty pork belly
- 4 cloves4 cloves garlic
- 22 small shallot
- 22 scallion
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp cornstarch
- 1 tsp1 tsp baking powder
- 1/2 cup120ml vegetable oil, for shallow-frying
- 3 1/2 oz100g rice vermicelli noodles, cooked
- 22 small handful lettuce leaves
- small handful mint and cilantro leaves
- 4 tbsp60ml fish sauce, for nuoc cham
- 2 tbsp30ml lime juice
- 2 tbsp24g sugar, for nuoc cham
- 4 tbsp60ml water
- 11 small clove garlic, for nuoc cham
- 11 fresh chili
- 1/2 cup60g carrot, julienned and quick-pickled
- 1/2 cup60g daikon, julienned and quick-pickled
