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Method:
Mix shrimp paste with onion and pepper
and form into small flat cakes with lightly oiled hands. Heat
about 2.5 cm (1 inch) vegetable oil in a frying pan and fry on medium
heat until golden, about 3 minutes. Drain on absorbent paper and
serve hot with rice, soup and nuoc cham. These cakes are also
suitable for serving as appetizers with lettuce leaves and chopped
fresh coriander (cilantro) or mint. Wrap in lettuce, adding a
sprinkling of herbs and dip in nuoc cham. Eat immediately.
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