Vietnamese Shrimp Cakes (Bánh Tôm Chiên)
Vietnamese Shrimp Cakes (Bánh Tôm Chiên)
Ingredients
For the Shrimp Cakes
- 1 pound shrimp, peeled, deveined, and minced into a fine paste
- 1 tablespoon fresh ginger, finely minced
- 2 garlic, cloves, finely minced
- 1/4 cup fresh cilantro, finely chopped
- 2 green onions, finely chopped
- 1 tablespoon fish sauce
- 2 tablespoons vegetable oil, for pan-frying
For Serving
- 8 butter lettuce leaves, separated
- 1/2 cup fresh mint leaves, packed
- 1/2 cup fresh perilla leaves, packed
- 1 carrot, shredded
- 1/2 cucumber, thinly sliced
For the Dipping Sauce (Nước Chấm)
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lime juice
- 1 garlic, clove, minced
- 1 Thai bird's eye chili, thinly sliced (optional)
Instructions
- 1
Prepare the Nước Chấm dipping sauce: In a small bowl, whisk together the fish sauce, water, granulated sugar, fresh lime juice, minced garlic, and sliced chili (if using) until the sugar is fully dissolved. Set aside.
⏱️ 5 min
- 2
In a large mixing bowl, combine the minced shrimp, finely minced fresh ginger, finely minced garlic, finely chopped fresh cilantro, and finely chopped green onions. Pour in the fish sauce.
⏱️ 5 min
- 3
Using your hands, mix the ingredients thoroughly until uniformly combined and the mixture becomes sticky and cohesive. This ensures the cakes will hold their shape.
⏱️ 3 min
- 4
Scoop out small portions of the shrimp mixture (about 1 1/2 tablespoons each) and gently press them into flat, round patties, approximately 1/2 inch thick. You should get about 12-16 patties.
⏱️ 7 min
- 5
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the shrimp cakes into the hot pan, ensuring not to overcrowd the skillet. You may need to cook them in batches.
⏱️ 2 min•🌡️ 375
- 6
Pan-fry the shrimp cakes for 3 to 4 minutes per side, or until they are golden brown and crispy on both sides and cooked through. The internal temperature should reach 145°F.
⏱️ 10 min•🌡️ 375
- 7
While the shrimp cakes are cooking, arrange the butter lettuce leaves, fresh mint and perilla leaves, shredded carrot, and sliced cucumber on a serving platter.
⏱️ 5 min
- 8
Serve the hot shrimp cakes immediately alongside the prepared lettuce wraps and the Nước Chấm dipping sauce. To eat, place a shrimp cake and some fresh herbs and vegetables onto a lettuce leaf, wrap it up, and dip into the sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Shrimp Cakes (Bánh Tôm Chiên)
Ingredients
For the Shrimp Cakes
- 1 pound shrimp, peeled, deveined, and minced into a fine paste
- 1 tablespoon fresh ginger, finely minced
- 2 garlic, cloves, finely minced
- 1/4 cup fresh cilantro, finely chopped
- 2 green onions, finely chopped
- 1 tablespoon fish sauce
- 2 tablespoons vegetable oil, for pan-frying
For Serving
- 8 butter lettuce leaves, separated
- 1/2 cup fresh mint leaves, packed
- 1/2 cup fresh perilla leaves, packed
- 1 carrot, shredded
- 1/2 cucumber, thinly sliced
For the Dipping Sauce (Nước Chấm)
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lime juice
- 1 garlic, clove, minced
- 1 Thai bird's eye chili, thinly sliced (optional)
Instructions
- 1
Prepare the Nước Chấm dipping sauce: In a small bowl, whisk together the fish sauce, water, granulated sugar, fresh lime juice, minced garlic, and sliced chili (if using) until the sugar is fully dissolved. Set aside.
⏱️ 5 min - 2
In a large mixing bowl, combine the minced shrimp, finely minced fresh ginger, finely minced garlic, finely chopped fresh cilantro, and finely chopped green onions. Pour in the fish sauce.
⏱️ 5 min - 3
Using your hands, mix the ingredients thoroughly until uniformly combined and the mixture becomes sticky and cohesive. This ensures the cakes will hold their shape.
⏱️ 3 min - 4
Scoop out small portions of the shrimp mixture (about 1 1/2 tablespoons each) and gently press them into flat, round patties, approximately 1/2 inch thick. You should get about 12-16 patties.
⏱️ 7 min - 5
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the shrimp cakes into the hot pan, ensuring not to overcrowd the skillet. You may need to cook them in batches.
⏱️ 2 min•🌡️ 375 - 6
Pan-fry the shrimp cakes for 3 to 4 minutes per side, or until they are golden brown and crispy on both sides and cooked through. The internal temperature should reach 145°F.
⏱️ 10 min•🌡️ 375 - 7
While the shrimp cakes are cooking, arrange the butter lettuce leaves, fresh mint and perilla leaves, shredded carrot, and sliced cucumber on a serving platter.
⏱️ 5 min - 8
Serve the hot shrimp cakes immediately alongside the prepared lettuce wraps and the Nước Chấm dipping sauce. To eat, place a shrimp cake and some fresh herbs and vegetables onto a lettuce leaf, wrap it up, and dip into the sauce.
⏱️ 2 min