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Clean recipe · whiteonricecouple.com

Vietnamese Shrimp Cakes/Patties

Original recipe: whiteonricecouple.com

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Ingredients

  1. 1 pound (454 g) raw shrimp , peeled and deveined
  2. 1 Tablespoon (15 ml) peeled and minced fresh ginger
  3. 3 cloves garlic , minced
  4. 3 green onions , minced
  5. 3 Tablespoons (45 ml) minced cilantro
  6. 2 teaspoons (10 ml) fish sauce or soy sauce
  7. 2 teaspoons (10 ml) sesame oil
  8. 1 teaspoon (5 ml) sugar (optional)
  9. 1/2 teaspoon (2.5 ml) ground black pepper
  10. 1/4 cup (60 ml) frying oil (vegetable or grapeseed oil), or more if needed

Instructions

  1. If you’re using thawed frozen shrimp, make sure they’re completely thawed and use a paper towel to squeeze out excess moisture.
  2. Finely chop the raw shrimp (it should be almost paste/mashed like - if it is too coarse, the patties won’t hold together well. We don't use egg or bread crumbs in this recipe so the fine, paste-like texture is what holds the shrimp cake together).
  3. Place finely chopped shrimp in bowl and add ginger, garlic, green onions, cilantro, fish sauce, sesame oil, optional sugar, and black pepper. Mix everything together until evenly combined.
  4. Using lightly oiled hands, spoon about 2 Tablespoons of shrimp mix and shape into a flat 1/2 inch thick patty. Repeat for all the mix and set aside.
  5. Add thin layer of oil to skillet and heat on medium-high heat. Pan-fry the shrimp cakes for about 2 minutes or until browned.
  6. Flip the shrimp cakes and continue to cook for another 2-3 minutes or until cooked through. If you make thick patties then it will take a little longer to cook through.
  7. Allow cooked shrimp patties to cool.
  8. Serve with dip as an appetizer with lettuce and herbs, or in a sandwich as a banh mi or with rice noodles.