Serves 4
30 min
Vietnamese Shrimp Cakes
Recipe GLPR2c7fdd9483a218
Delicate pan-fried shrimp patties infused with fresh ginger, garlic, cilantro, and aromatic fish sauce. The finely minced shrimp creates a tender, cohesive texture that cooks to golden-brown perfection in just minutes. Serve as an appetizer with fresh herbs and lettuce, or enjoy in a banh mi sandwich or over rice noodles.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound raw shrimp, peeled and deveined
1 tablespoon peeled and minced fresh ginger
3 cloves garlic, minced
3 green onions, minced
3 tablespoons minced fresh cilantro
2 teaspoons fish sauce
2 teaspoons sesame oil
1 teaspoon sugar (optional)
1/2 teaspoon ground black pepper
1/4 cup vegetable or grapeseed oil for frying, plus extra as needed
Directions
If using thawed frozen shrimp, ensure they are completely thawed and pat dry with paper towels to remove excess moisture.
Finely mince the raw shrimp into a paste-like consistency. The texture should be almost mashed—a coarse texture will prevent the patties from holding together properly. Since this recipe contains no egg or breadcrumbs, the fine, cohesive shrimp mixture is what binds the cakes.
Transfer the minced shrimp to a mixing bowl. Add the ginger, garlic, green onions, cilantro, fish sauce, sesame oil, optional sugar, and black pepper. Mix thoroughly until all ingredients are evenly distributed throughout the shrimp mixture.
Lightly oil your hands with cooking oil. Spoon approximately 2 tablespoons of the shrimp mixture and gently shape it into a flat patty about 1/2 inch thick. Repeat with the remaining mixture to form additional patties.
Heat the 1/4 cup of oil in a large skillet over medium-high heat until shimmering. Carefully place the shrimp cakes into the hot oil, taking care not to overcrowd the pan. Fry for about 2 minutes until the bottom is golden brown.
Using a spatula, gently flip each shrimp cake and continue cooking for another 2 to 3 minutes until the second side is golden and the cake is cooked through. The internal temperature should reach 145°F for the shrimp to be safely cooked. If your patties are thicker than 1/2 inch, allow additional cooking time.
Transfer the cooked shrimp cakes to a plate or cooling rack to rest briefly.
Serve the shrimp cakes warm. For an appetizer, pair with fresh lettuce, herbs, and your choice of dipping sauce. Alternatively, serve in a banh mi sandwich or over rice noodles for a complete meal.
