Chả Tôm Viên, or Vietnamese shrimp cakes, are a culinary delight, offering a tantalizing blend of savory shrimp, aromatic herbs, and a satisfyingly crispy exterior. These delightful morsels are a staple in Vietnamese cuisine, enjoyed as an appetizer, a component of larger dishes, or even as a standalone snack. Their versatility allows them to be served hot or cold, and their inherent deliciousness makes them a crowd-pleaser at any gathering. The preparation, while involving a few steps, is surprisingly straightforward, resulting in a dish that far surpasses the effort invested.
This recipe will guide you through the process of creating perfectly textured and flavorful Chả Tôm Viên, from preparing the shrimp and meticulously selecting the herbs to achieving that ideal golden-brown crispness. Follow along step-by-step for a simple yet impressive culinary achievement that will transport your taste buds straight to Vietnam.
Tools Needed
- Large blender
- Pan
- Stove
Ingredients
- Shrimp: 1kg
- Pork: 300g
- Instant Noodles: 1kg
- Dill
- Vietnamese Coriander
- Onion
- MSG: 1 spoon
- Seasoning Powder: 1 spoon
- Oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash and clean the shrimp. Cut into small pieces and put them in a large blender.
- Prepare the pork. Use pork with both lean and fat for a better taste. Mince the pork.
Step 2. Blend and Mix
- Blend the shrimp until it's a paste-like consistency.
- Combine the minced shrimp, minced pork, dill, Vietnamese coriander, onion, MSG, and seasoning powder in a bowl. Mix well.
Step 3. Shape the Cakes
- Roll the mixture into small, round balls.
Step 4. Fry the Cakes
- Heat oil in a pan. Once hot, carefully place the shrimp cakes in the pan and fry until golden brown and cooked through.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Choose fresh, live shrimp for the best flavor.
- Using pork with both lean and fat parts will make the shrimp cakes more flavorful and juicy.
Nutrition
- Calories: approximately 2800-3200
- Fat: 150-200g
- Carbs: 200-250g
- Protein: 150-180g
FAQs
1. Can I freeze the shrimp cakes?
Yes! Freeze them before frying for best results. Thaw completely before frying or reheating.
2. What can I substitute for tapioca starch?
Rice flour or potato starch can be used as substitutes, but the texture might differ slightly. Tapioca starch provides the best crispiness.
3. How do I know when the shrimp cakes are cooked?
They should be golden brown and firm to the touch. The internal shrimp should be cooked through, opaque in color, and not pink.
With these simple steps, you've mastered the art of making delicious Chả Tôm Viên. Enjoy these delightful shrimp cakes as an appetizer, a snack, or a key ingredient in your favorite Vietnamese dishes. Now go forth and impress your friends and family with your newfound culinary skill!