Vietnamese Shrimp Cakes with Lime Beurre Blanc Recipe
These Vietnamese Shrimp Cakes with Lime Beurre Blanc are a flavorful and elegant appetizer featuring succulent shrimp blended with aromatic lemongrass and spices. Pan-fried to golden perfection and served with a creamy, tangy lime beurre blanc sauce, they’re complemented by fresh herbs and crisp vegetables for a delightful balance of textures and tastes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 8 shrimp cakes, serves 4
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Ingredients
Lime Beurre Blanc
- 6 tablespoons cold butter, cut into small chunks, divided
- 1 shallot, finely chopped
- ¼ cup clear rice wine
- 1 tablespoon rice vinegar
- ⅓ cup heavy cream
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
Shrimp Cakes
- 1 pound shrimp, peeled and deveined
- 1 stalk lemongrass, chopped
- 1 shallot, sliced
- 1 garlic clove
- 1 teaspoon sliced ginger
- 4 tablespoons olive oil, divided
- 2 teaspoons fish sauce
- 1 teaspoon oyster sauce
- ½ teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1 large egg white
- Lettuce leaves, fresh mint, fresh cilantro, radish for serving
Instructions
- Make lime beurre blanc sauce: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the finely chopped shallot and sauté until softened, about 2 minutes. Pour in the rice wine and rice vinegar, bringing the mixture to a simmer. Continue to cook until the liquid reduces to about 2 tablespoons.
- Add cream and butter: Stir in the heavy cream, then reduce heat to low. Gradually whisk in the remaining butter chunks a little at a time until fully melted and the sauce is smooth. Remove from heat, then stir in the lime juice and fish sauce. Keep the sauce warm and set aside.
- Prepare shrimp mixture: In a food processor or using an immersion blender, combine lemongrass, sliced shallot, garlic, ginger, 2 tablespoons olive oil, fish sauce, oyster sauce, and sugar. Blend until finely chopped and fragrant. Add shrimp, cornstarch, and egg white to the processor and pulse until the shrimp mixture is coarsely chopped and well combined. If preferred, chop shrimp by hand and mix thoroughly with seasonings, cornstarch, and egg white.
- Mix shrimp paste: Using chopsticks, vigorously mix the shrimp mixture in one direction until it becomes sticky and cohesive, similar to shrimp paste texture.
- Cook shrimp cakes: Heat the remaining 2 tablespoons olive oil in a large non-stick sauté pan over medium-high heat. Scoop ¼ cup portions of shrimp mixture to form cakes and place them in the pan. Cook each side until golden brown and cooked through, about 7-8 minutes total.
- Serve: Remove shrimp cakes from the pan and serve immediately with the warm lime beurre blanc sauce, alongside fresh lettuce leaves, mint, cilantro, and radish for wrapping and garnishing.
Notes
- Use fresh lemongrass for the best flavor; trim and finely chop the tender part.
- If you don’t have rice wine, dry white wine can be substituted.
- Ensure the shrimp mixture is sticky to help the cakes hold their shape during frying.
- Adjust the lime juice in the beurre blanc to taste for more tanginess if desired.
- Serve shrimp cakes immediately for optimal crispness.
- Can be made ahead; keep shrimp mixture chilled and cook just before serving.
