Tom Vo Vien
|Shelled shrimp||1 Pound|
|Fish sauce||1 Tablespoon|
|Scallions||2 , chopped|
|Chopped coriander leaves||3 Tablespoon|
|Peanut oil||1⁄2 Cup (8 tbs)|
Put the prawns or shrimp, fish sauce, sugar, spring onions (scallions), half the coriander leaves and seasoning into a blender and blend to a smooth paste.
Shape into little cakes with floured hands and chill in the refrigerator for 15 minutes.
Cover the bottom of a frying-pan with half the oil.
When it is hot, add about half the cakes and fry for 5 minutes on each side, or until they are golden and cooked through.
Cook the remaining cakes in the same way.
Drain on kitchen towels and serve hot, with nuoc cham