Vietnamese-Style Crispy Shrimp Cakes Recipe

Name: Vietnamese-Style Crispy Shrimp Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shelled large shrimp, coarsely chopped; 1/4 cup cornstarch, more for dusting; 2 tablespoons minced lemon grass (tender inner stalk only); 2 garlic cloves, minced; 2 serrano or jalapeno chile peppers, seeded and minced; 4 scallions, thinly sliced, white and light green part separated from dark green tops; 1 tablespoon plus 2 teaspoons sugar; 1 teaspoon coarse kosher salt; 1/4 cup Asian fish sauce; Finely grated zest of 1 lime; 1/4 cup fresh lime juice (from 2 to 3 limes); Peanut oil, for frying; Cooked rice noodles, optional, for serving; 1/2 cup fresh cilantro leaves, optional, for serving

Servings: persons

1 pound shelled large shrimp, coarsely chopped
1/4 cup cornstarch, more for dusting
2 tablespoons minced lemon grass (tender inner stalk only)
2 garlic cloves, minced
2 serrano or jalapeno chile peppers, seeded and minced
4 scallions, thinly sliced, white and light green part separated from dark green tops
1 tablespoon plus 2 teaspoons sugar
1 teaspoon coarse kosher salt
1/4 cup Asian fish sauce
Finely grated zest of 1 lime
1/4 cup fresh lime juice (from 2 to 3 limes)
Peanut oil, for frying
Cooked rice noodles, optional, for serving
1/2 cup fresh cilantro leaves, optional, for serving

1
In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt.
2
Pulse until mixture forms a coarse paste.
3
In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
4
Heat oil in a large skillet over medium-high heat.
5
Wet hands to keep shrimp paste from sticking.
6
Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty.
7
Dust patty with cornstarch.
8
Repeat with remaining batter.
9
Fry patties in batches until golden brown, 2 to 3 minutes per side.
10
Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.

261

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound shelled large shrimp, coarsely chopped, 1/4 cup cornstarch, more for dusting, 2 tablespoons minced lemon grass (tender inner stalk only), 2 garlic cloves, minced, and more.

Yes, Vietnamese-Style Crispy Shrimp Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vietnamese-Style Crispy Shrimp Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions