Vietnamese Shrimp Cake
This easy 15-minute Vietnamese shrimp cake recipe uses crisp rice paper sheets to hold a savory, seasoned shrimp filling. Pan-fried to golden perfection, it comes together smoothly without any messy flour batter.
Servings: 8 slices
Ingredients
- 250 g shrimp peeled and deveined, divided
- 1 teaspoon fish sauce
- 3 heavy dashes ground black pepper
- 1 teaspoon red chilies chopped
- 1 tablespoon cilantro leaves chopped
- 2 sheets Vietnamese rice paper
- oil for pan-frying
- Vietnamese Dipping Sauce for serving
Instructions
- Pat the shrimp dry with paper towels.
- Cut the shrimp into small pieces and set half aside.
- Finely chop the remaining shrimp until it forms a smooth shrimp paste.
- Transfer the chopped shrimp and shrimp paste to a bowl. Add the fish sauce, black pepper, and red chili, and mix well. Add the cilantro and mix again.
- Place one rice paper on a flat surface. Spread the shrimp mixture evenly over the rice paper, leaving about 1 cm around the edges.
- Cover with another rice paper.
- Pinch the edges together to seal the shrimp cake.
- Heat oil in a pan over medium heat. Add the shrimp cake and pan-fry until the bottom turns opaque.
- Flip and continue pan-frying until both sides are lightly golden brown and the shrimp is cooked through.
- Slice the shrimp cake into 8 pieces.
- Serve with lettuce and Vietnamese Dipping Sauce.
Video
Nutrition
Serving: 8slices | Calories: 37kcal | Carbohydrates: 2g | Protein: 7g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.001g | Cholesterol: 51mg | Sodium: 115mg | Potassium: 95mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.3mg