Vietnamese Shrimp Cakes with Lime Beurre Blanc
Servings 2
Ingredients
Lime beurre blanc
- 6 tablespoons cold butter cut into small chunks divided
- 1 shallot finely chopped
- ¼ cup clear rice wine
- 1 tablespoon rice vinegar
- ⅓ cup heavy cream
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
Shrimp cakes
- 1 pound shrimp peeled and deveined
- 1 stalk lemongrass chopped
- 1 shallot sliced
- 1 garlic clove
- 1 teaspoon sliced ginger
- 4 tablespoons olive oil divided
- 2 teaspoons fish sauce
- 1 teaspoon oyster sauce
- ½ teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1 large egg white
- lettuce leaves, fresh mint, fresh cilantro, radish for serving
Instructions
- Make lime beuree blanc sauce. Melt 1 tablespoon butter in a medium saucepot over medium heat. Add chopped shallot and saute until softened, about 2 minutes. Add rice wine and vinegar and bring to a simmer. Continue to cook until the liquid has reduced to 2 tablespoons.
- Add heavy cream, stirring to combine. Reduce heat to low and add butter, adding a little at a time, whisking constantly until the butter melts. Remove from heat and add lime juice and fish sauce, stirring to combine. Keep warm and set aside.
- Prepare shrimp cakes. In a food processor or immersion blender, combine lemongrass, shallot, garlic, ginger, 2 tablespoons olive oil, fish sauce, oyster sauce, and sugar. Blend until finely chopped. Add shrimp to the food processor along with cornstarch and egg white and pulse until the mixture comes together and the shrimp is coarsely chopped. Alternatively, chop the shrimp by hand and combine with the seasonings, cornstarch, and egg white until well combined.
- Use chopsticks to mix the shrimp mixture vigorously in one direction until the mixture becomes sticky, similar to shrimp paste.
- Heat 2 tablespoons oil in a large non-stick saute pan over medium-high heat. Portion ¼ cup shrimp mixture per shrimp cake and lay in the pan. Cook until golden brown on both sides, about 7-8 minutes. Remove from heat and serve shrimp cakes with lime beurre blanc, lettuce wraps, fresh herbs, and radish.
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