Crispy Asian Shrimp Cakes
Recipe: #18437
April 09, 2015
Categories: Shrimp, Asian, Vietnamese, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, more
"Tried this from another website. Tweaked it a little. They were outstanding."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (245.3 g)
- Calories 452.5
- Total Fat - 35 g
- Saturated Fat - 4.5 g
- Cholesterol - 72.3 mg
- Sodium - 1199.4 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 0.6 g
- Sugars - 14.5 g
- Protein - 9.2 g
- Calcium - 66.8 mg
- Iron - 0.6 mg
- Vitamin C - 38.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Put first 8 ingredients, EXCEPT 2 tablespoons of the green scallion tops, in food processor and pulse till ingredients are finely chopped, but not pulverized. Scrape sides down often to be sure it's all mixed.
Step 2
In a small bowl, whisk fish sauce, lime zest and juice, sugar, sriracha sauce and 2 tablespoons of the green scallion tops. Set aside for serving.
Step 3
Preheat oil in a large skillet. Put 1/3 cup cornstarch in a shallow bowl. Wet hands and form shrimp mixture into 4 equal sized patties. Coat each side in the corn starch and fry in preheated oil till brown and crispy on each side. Drain on paper towels. Serve by drizzling fish sauce mix (sparingly) on each shrimp cake.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying shrimp, make sure to get cooked, shelled and deveined shrimp to save time.
- For the fish sauce, make sure to use an Asian fish sauce for the best flavor.
- Substitute shrimp for firm tofu: This substitution is beneficial for those who want a vegan or vegetarian version of the recipe, as well as for those who do not eat seafood. The texture of the tofu will still provide a similar texture to the shrimp cakes.
- Substitute peanut oil for olive oil: This substitution is beneficial for those who want a healthier version of the recipe as olive oil is lower in saturated fat than peanut oil. It also helps to preserve the flavor of the other ingredients in the recipe.
Vegetarian Shrimp Cakes Substitute 1/2 pound of crumbled firm tofu for the shrimp. Omit the fish sauce and substitute soy sauce for the salt. Add 1/4 teaspoon of ground ginger to the mixture.
Coconut Rice - This fragrant and flavorful side dish is the perfect accompaniment to the Crispy Asian Shrimp Cakes. The sweetness of the coconut rice pairs nicely with the savory shrimp and the slight heat of the sriracha sauce. It's a delicious combination!
Spicy Asian Cucumber Salad: This light and refreshing salad is the perfect complement to the Crispy Asian Shrimp Cakes and Coconut Rice. The cool cucumbers, tangy vinegar, and spicy chili flakes provide a nice contrast to the other dishes and balance out the flavors. Plus, it's a great way to add some crunch to the meal!
FAQ
Q: What type of oil should I use?
A: Peanut oil is best for this recipe, as it has a high smoke point and will give the shrimp cakes a nice crisp texture.
Q: How long should I cook the shrimp cakes?
A: Cook the shrimp cakes for about 4 minutes on each side, or until they are golden brown and cooked through. Make sure to keep an eye on them to prevent burning.
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Fun facts:
The fish sauce used in this recipe is a staple in Asian cuisine. It is said that the famous Chinese philosopher Confucius enjoyed a dish made with fish sauce!
The use of shrimp in this recipe is a homage to the classic Chinese dish, 'Shrimp with Lobster Sauce', which is said to have been loved by the legendary Chinese general and military strategist Sun Tzu.