Vietnamese-Style Crispy Shrimp Cakes
This recipe is adapted by a NY Times recipe. I wasn’t able to find lemongrass so I substituted with ginger to make it more of a generic Asian shrimp cake. In addition to cornstarch as binding agent, I coated the shrimp cakes with panko to make them crispier in the sandwich. Everything came together in the processor. Perfect for a quick dinner.
Ingredients
- 1 lbshelled large shrimp, coarsely chopped
- 0.25 cupcornstarch, more for dusting
- 2garlic cloves, minced
- 2scallions, thinly sliced, white and light green part separated from dark green tops
- 2 teaspoonssugar
- 1 tspcoarse kosher salt
- Peanut oil, for frying
Instructions
- 1
In the bowl of a food processor, combine shrimp, cornstarch, garlic, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
- 2
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.
- 3
Finished patties can be served in a sandwich as a banh mi sandwich with Vietnamese pickles or on a bed of rice noodles.