{"id":"b8bda611-8807-4976-9424-0b07c2b987e5","url":"https://recipestripper.com/recipes/b8bda611-8807-4976-9424-0b07c2b987e5","source_url":"https://whiteonricecouple.com/recipe_print/vietnamese-shrimp-cakes-patties","title":"Vietnamese Shrimp Cakes/Patties","ingredients":[{"text":"1 pound (454 g) raw shrimp , peeled and deveined","item":"raw shrimp","quantity":1,"unit":"lb","preparation":"peeled and deveined","metric_alternate":{"quantity":454,"unit":"g"}},{"text":"1 Tablespoon (15 ml) peeled and minced fresh ginger","item":"peeled and minced fresh ginger","quantity":1,"unit":"tbsp","metric_alternate":{"quantity":15,"unit":"ml"}},{"text":"3 cloves  garlic , minced","item":"garlic","quantity":3,"unit":"clove","preparation":"minced"},{"text":"3  green onions , minced","item":"green onions","quantity":3,"preparation":"minced"},{"text":"3 Tablespoons (45 ml) minced cilantro","item":"minced cilantro","quantity":3,"unit":"tbsp","metric_alternate":{"quantity":45,"unit":"ml"}},{"text":"2 teaspoons (10 ml) fish sauce  or soy sauce","item":"fish sauce or soy sauce","quantity":2,"unit":"tsp","metric_alternate":{"quantity":10,"unit":"ml"}},{"text":"2 teaspoons (10 ml) sesame oil","item":"sesame oil","quantity":2,"unit":"tsp","metric_alternate":{"quantity":10,"unit":"ml"}},{"text":"1 teaspoon (5 ml) sugar (optional)","item":"sugar","quantity":1,"unit":"tsp","preparation":"optional","metric_alternate":{"quantity":5,"unit":"ml"}},{"text":"1/2 teaspoon (2.5 ml) ground black pepper","item":"ground black pepper","quantity":0.5,"unit":"tsp","metric_alternate":{"quantity":2.5,"unit":"ml"}},{"text":"1/4 cup (60 ml) frying oil (vegetable or grapeseed oil),  or more if needed","item":"frying oil (vegetable or grapeseed oil)","quantity":0.25,"unit":"cup","preparation":"or more if needed","metric_alternate":{"quantity":60,"unit":"ml"}}],"instructions":[{"number":1,"text":"If you’re using thawed frozen shrimp, make sure they’re completely thawed and use a paper towel to squeeze out excess moisture."},{"number":2,"text":"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)."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"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."},{"number":7,"text":"Allow cooked shrimp patties to cool."},{"number":8,"text":"Serve with dip as an appetizer with lettuce and herbs, or in a sandwich as a banh mi or with rice noodles."}],"date_published":"2026-10-29T23:42:12.533704+00:00","date_modified":"2026-10-29T23:42:12.533704+00:00"}