Shrimp Cakes


Shrimp Cakes / Banh tom

Street vendors sell hot, tasty snacks at events and celebrations around Vietnam. Hungry festivalgoers never have to look far for a treat. Shrimp cakes are a favorite that can also be made at home.


Serves 4 to 6
• 1 lb. fresh or frozen shrimp, peeled
• and deveined*
• 1½ c. flour
• 1½ c. water
• 1¼ c. salt
• ⅛ tsp. pepper
• 1 medium-sized potato
• 1½ c. vegetable oil


Step 1:
Wash and dry shrimp and place half of them in a food processor or blender. Process until pastelike. Cut the rest of the shrimp in half the long way and set aside.

Step 2:
Place flour in a large bowl and gradually stir in water until batter is smooth. Add salt, pepper, and shrimp paste, and stir well.

Step 3:
Peel potato and cut into very thin shoestrings. Add to batter and stir.

Step 4:
Heat oil over high heat in a wok or a deep saucepan. Place about 2 tbsp. of batter in a ladle or deep serving spoon. Place half a shrimp in the middle of the ladle and carefully drop the batter and shrimp into the hot oil.

Step 5:
Fry for about 1 minute and turn over. Fry until batter is golden and shrimp is pink, about 3 minutes.

Step 6:
Remove from oil, drain on paper towel, and set aside. Repeat with remaining batter and shrimp and serve with nuoc cham or chili sauce.

Food: Shrimp Cakes

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