Vietmanese Hue Shrimp Patties

1. 1

   Shell and devein the shrimp and rinse.

2. 2

   Dry the shrimp thoroughly with paper towels, blotting many times until dry.

3. 3

   Put the garlic, shrimp, rock sugar powder, rice powder, ground black pepper, lard into a food processor and blend well.

4. 4

   Transfer the shrimp paste into a bowl.

5. 5

   Beat the egg white with an electronic hand beater until frothy.

6. 6

   Combine the shrimp paste with beaten egg white and blend well with hand.

7. 7

   Divide the shrimp paste into 3 equal portions.

8. 8

   On a flat surface, roll out 24 inches of clear plastic wrap and fold it into half.

9. 9

   Put one portion of the shrimp paste at one end of the plastic wrap and roll them into a sausage as pictured above.

10. 10

    Tie both ends with string.

11. 11

    Bring a pot of water to boil and then boil the three shrimp sausage rolls for 5 minutes.

12. 12

    Dish up and let cool.

13. 13

    Remove the plastic wrap and cut the shrimp sausage into small pieces as pictured above.

14. 14

    Pan-seared both sides of the shrimp patties until they turn light brown.

15. 15

    Serve with toothpick and garnish with chopped scallion.

* Per serving · 4 servings · Values may vary.

No additional tips available.