Vietnamese-Style Crispy Shrimp Cakes
March 10, 2017
"These crispy shrimp cakes were inspired by chao tom, Vietnamese shrimp on sugar cane, which is a delectable appetizer you'll find at restaurants. You can serve these cakes as an appetizer wrapped in lettuce leaves or herbs (large basil leaves are wonderful) Or pan-fry them up for lunch or dinner, heaping them on rice noodles and dousing it all with nuoc cham."
- FOR VIETNAMESE DIPPING SAUCE
- Serving Size: 1 (302.1 g)
- Calories 538.3
- Total Fat - 43.5 g
- Saturated Fat - 6.3 g
- Cholesterol - 97.4 mg
- Sodium - 2019.3 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 3.8 g
- Sugars - 8.7 g
- Protein - 16.5 g
- Calcium - 100.2 mg
- Iron - 1.8 mg
- Vitamin C - 68 mg
- Thiamin - 0.2 mg
In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
Heat oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Dust patty with cornstarch. Repeat with remaining batter.
Fry patties in batches until golden brown, 2 to 3 minutes per side. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.
Vietnamese Dipping Sauce
Warm 3 tablespoons of the peanut oil in a heavy-bottomed skillet until nearly smoking. Add the peanuts and stir.
Remove from the heat and continue stirring until the peanuts are toasted and then allow to cool.
Place the peanuts in a food processor and puree to a rough paste.
Add the chili peppers, ginger, garlic, coconut milk, soy and fish sauces, sugar, lime juice and salt. Puree until almost smooth.
Place the peanut mixture into a bowl and with a wooden spoon, stir in the remaining peanut oil until the sauce has a nice sheen.
Stir in the minced coriander. This sauce can also be used as a dip for grilled meats, or as a sauce for cold noodle salad.
Tips & Variations
No special items needed.