Vietnamese Shrimp Sliders Recipe by Monte

click to rate

1 vote | 705 views

Ingredients

refrigerate it. This will make forming the shrimp cakes easier. While the paste chills, you can make the Nuoc
Cham and the Nuoc Cham mayonnaise. Now
go back to making the patties. Run your hands under cold water to make that
easier. Fry them in a bit of oil and you’re done. Served with a side of cole
slaw or rice slaw, these crunchy golden beauties are a perfect match to the
softness of the Brioche buns. Here is
the recipe:
Recipe
for Vietnamese Shrimp Sliders adapted
from Melissa Clark in the New York Times:
Makes 12 Sliders. Total
Cooking Time: 30 Minutes
For the Shrimp Paste:
1 pound shelled large shrimp, coarsely
chopped
1/4 cup cornstarch, more for dusting
2 tablespoons minced lemon grass (tender
inner stalk only)
2 garlic cloves, minced
2 serrano or jalapeño chile peppers, seeded
and minced
4 scallions, thinly sliced, white and light
green part separated from dark green parts, reserving all.
1 tablespoon plus 2 teaspoons sugar
1 teaspoon coarse kosher salt
For the Nuoc Cham Sauce:
1/4 cup Asian fish sauce
Finely grated zest of 1 lime
1/4 cup fresh lime juice (from 2 to 3
limes)
Peanut oil, for frying
1/2 cup fresh cilantro
leaves, optional, for serving
For the Nuoc Cham
Mayonnaise:
Combine 3 tablespoons
of Nuoc Cham Sauce
with ½ cup Mayonnaise
and 2 tbsp, chopped
small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar
keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a

View Full Recipe at CHEWING THE FAT