Vietnamese · Dinner
Crispy Fried Shrimp Cakes (Gluten-Free)
Vietnamese-style shrimp cakes made from finely chopped shrimp bound with rice flour and egg, seasoned with fish sauce, scallion, and cilantro, then shallow-fried until golden and crisp. Served with a lime-fish sauce dipping sauce and fresh herbs.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
31.2gProtein
21.6gFat
14.8gCarbs
5.9gSugar
1.3gFiber
1780mgSodium
435mgChol
3.4gSat Fat
420mgPotassium
110mgCalcium
2.4mgIron
1.6mcgVitamin B12
14mgVitamin C
gluten-free
pescatarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Mix chopped shrimp with rice flour, beaten egg, sliced scallions, cilantro, minced garlic, fish sauce and white pepper in a bowl until evenly bound.
2
Chill
Cover and refrigerate the mixture for 10 minutes until firm enough to hold its shape.
3
Fry
Heat vegetable oil in a skillet over medium heat until shimmering; fry shrimp cake for 3 minutes per side until deep golden and the center is opaque.
4
Plate
Whisk together fish sauce, lime juice, sugar, sliced chili and water in a small bowl; arrange lettuce and mint on a plate, top with the shrimp cake, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g shrimp
- 2 tbsp2 tbsp rice flour
- 22 eggs
- 44 scallions
- 2 tbsp2 tbsp cilantro
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce, plus 1 tbsp for dipping sauce
- 1/2 tsp1/2 tsp white pepper
- 4 tbsp60ml vegetable oil for shallow-frying
- 2 tbsp30ml lime juice for dipping sauce
- 2 tsp2 tsp sugar-white for dipping sauce
- 22 chili-fresh for dipping sauce
- 4 tbsp60ml water for dipping sauce
- a small handful lettuce leaves
- a small handful mint
