Crispy Asian Shrimp Cakes

20m
Prep Time
10m
Cook Time
30m
Ready In


"Tried this from another website. Tweaked it a little. They were outstanding."

Original recipe yields 4 servings
OK

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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