Crispy Asian Shrimp Cakes
Recipe: #18437
April 09, 2015
Categories: Dinner, Main Dish, Shellfish, Shrimp, Asian, Vietnamese, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spring more
"Tried this from another website. Tweaked it a little. They were outstanding."
Original recipe yields 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 & Variations
No special items needed.
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