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American Version of Vietnamese Shrimp Rice Cakes Part 3 of 5

Ramona.Werst's picture
This rice cake is made from leftover jasmine rice. It is another easy way to prepare a rice cake.
  Steamed jasmine rice 1 Cup (16 tbs)
For shrimp topping
  Cooked shrimp 1 Cup (16 tbs), chopped
  Oil 1⁄2 Tablespoon
  Shallot 1 Tablespoon, minced
  Fish sauce 1 Teaspoon
  Salt To Taste

1. In a saran wrap, place the jasmine rice and make a log. Wrap the rice and place in refrigerator for an hour.

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

7. 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 144 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 0.38 g1.9%

Trans Fat 0 g

Cholesterol 58.5 mg19.5%

Sodium 391.6 mg16.3%

Total Carbohydrates 21 g6.9%

Dietary Fiber 4.3 g17.3%

Sugars 0 g

Protein 10 g19.6%

Vitamin A 3.2% Vitamin C 2.4%

Calcium 3.3% Iron 5.5%

*Based on a 2000 Calorie diet

American Version Of Vietnamese Shrimp Rice Cakes Part 3 Of 5 Recipe Video