Vietnamese · Dinner
Crispy Fried Shrimp Cakes (Low-Calorie)
Vietnamese-style shrimp cakes made from shrimp bound with egg white, scallion, and fish sauce, pan-fried in minimal oil until golden and crisp. Served with a lime-chili dipping sauce alongside fresh cucumber and cilantro for a light, protein-forward plate.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
268Calories
32.4gProtein
9.8gFat
10.8gCarbs
5.3gSugar
1.1gFiber
972mgSodium
283mgChol
1.6gSat Fat
420mgPotassium
80mgCalcium
1.8mgIron
1.7mcgVitamin B12
12mgVitamin C
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Pat shrimp dry with paper towels. Finely chop scallion, garlic, and chili. Mix lime juice with sugar and half the chili until sugar dissolves.
2
Mix
Combine shrimp, egg white, fish sauce, scallion, garlic, white pepper, and cornstarch in a bowl; stir until sticky and cohesive.
3
Chill
Cover and refrigerate the mixture for 10 minutes until firm enough to hold shape.
4
Fry
Heat vegetable oil in a nonstick skillet over medium heat. Fry two patties 3 to 4 minutes per side until deep golden and center feels firm and springy.
5
Plate
Arrange shrimp cakes with sliced cucumber and cilantro leaves; serve immediately with lime-chili dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g shrimp
- 22 egg white
- 4 tsp4 tsp fish sauce
- 22 scallion
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp cornstarch
- 4 tsp4 tsp vegetable oil
- 11 cucumber
- small handful cilantro leaves
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp sugar
- 11 small chili
