1. Ingredients:
– Shrimp paste: 1 1/2 qty
– Spring onions (scallions), finely chopped: 2
– Ground black pepper: 1/4
– Oil (for frying): 2 tablespoons
2. Instructions:
– Mix shrimp paste with onion and pepper.
– Form into small flat cakes with lightly oiled hands.
– 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 dipping sauce.
Read more How to cook Deep-Fried Butterfly Shrimps.
Vietnamese-recipes
