These shrimp cakes dish is also
appropriate for serving as appetizers with lettuce leaves and chopped
fresh coriander (cilantro) leaves or mint leaves. Wrap in lettuce, adding
a sprinkling of herbs and dip in nuoc cham dipping sauce. Thus, makes a
wonderful delicious dish to go along with white rice and soup.
Serves 4 - 6
Spring onions (scallions), finely chopped
Ground black pepper
Oil (for frying)
Mix shrimp paste with onion and pepper.
Form into small flat cakes with lightly
Heat oil in a wok and fry the paste on
medium heat until golden, about 2 - 3 minutes.
Drain on absorbent paper.
Serve hot with rice, soup and nuoc cham