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American Version of Vietnamese Shrimp Rice Cakes Part 1 of 5

Ramona.Werst's picture
Ramona Werst shares her recipe for Vietnamese Shrimp Rice Cakes with an American Twist.
For steamed rice
  Rice flour 1 Cup (16 tbs)
  Salt To Taste
  Water 2 Cup (32 tbs)
For shrimp topping
  Cooked shrimp 1 Cup (16 tbs)
  Oil 1⁄2 Tablespoon
  Shallot 1 Tablespoon, minced
  Fish sauce 1 Teaspoon

1. In a large bowl, add in the rice flour and salt. Pour in the water and whisk well. Let it sit for 30 minutes.

2. Place small bowls in bamboo steamer and steam for 5 – 6 minutes.
3. For shrimp topping – in a mortar, place the shrimp and crush with pestle until a shredded consistency is obtained.
4. Heat oil in a shallow pan and add in the shallot. Sauté for a minute.
5. Add in the shrimp and stir well. Season with fish sauce and salt and sauté for another 1 minute.
6. Take out the jasmine log from the fridge and slice into ½ inch thickness.
7. Heat the rice cakes into the microwave.

8. Top the rice cakes with shallot oil, shrimp and bean sauce. Serve and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 187 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.48 g2.4%

Trans Fat 0 g

Cholesterol 58.5 mg19.5%

Sodium 261 mg10.9%

Total Carbohydrates 31 g10.2%

Dietary Fiber 0.9 g3.6%

Sugars 0.1 g

Protein 9 g17.3%

Vitamin A 2.2% Vitamin C 1.6%

Calcium 1.7% Iron 6.2%

*Based on a 2000 Calorie diet

American Version Of Vietnamese Shrimp Rice Cakes Part 1 Of 5 Recipe Video