Shrimp Cakes Wrapped In Green Rice Cake Recipe

Pulse shrimp

Roughly chop the shrimp then place in a food processor. Pulse in short bursts until coarsely ground but still has some texture (not a smooth paste). Transfer to a mixing bowl.

Mix cake ingredients

Add the ground pork (if using), grated ginger, minced garlic, the white parts of the scallions (reserve greens for garnish), fish sauce, soy sauce, sugar, white pepper, beaten egg and cornstarch to the shrimp. Mix thoroughly with a spatula or by hand until combined and slightly sticky.

Form cakes

Divide mixture into 12 equal portions (about 2 tablespoons each). Shape each into a tight patty about 1/2 inch thick and 2.5–3 inches in diameter. Place on a tray and refrigerate for 15–20 minutes to firm up (this helps them hold together).

Pan-fry cakes

Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium heat. Fry shrimp cakes in batches without crowding, 2–3 minutes per side until golden and cooked through (internal temperature ~145°F / 63°C). Transfer to a plate lined with paper towel to drain.

Prepare pandan or spinach liquid

If using pandan: blend about 1 cup chopped pandan leaves with 1/4–1/3 cup water, then strain to collect 1 cup pandan juice. If using spinach: blanch 2 cups packed spinach leaves in boiling water 15–30 seconds, shock in ice water, then blend with about 1/4–1/3 cup water and strain to yield 1 cup green purée.

Mix batter

In a bowl, whisk together glutinous rice flour, rice flour, and salt. Gradually add the pandan or spinach juice plus 1/2 cup additional water as needed, stirring until a smooth, slightly thick pourable batter forms (similar to thin crepe batter). Let rest 10 minutes to hydrate.

Steam sheets

Set up a steamer with a flat heatproof tray or plate lightly oiled. Heat steamer to a gentle rolling steam. Pour about 1/4 cup batter and tilt the plate so it spreads thinly into a circle roughly 6–7 inches in diameter; alternatively use a round silicone mold. Cover and steam for 3–4 minutes until the sheet becomes translucent and set. Remove carefully with an offset spatula onto a lightly oiled work surface. Repeat to make 12 sheets. Keep steamed sheets covered with a damp cloth so they do not dry out.

Trim & keep pliable

If edges are uneven, trim to clean circles. Lightly brush each sheet with a tiny amount of vegetable oil to prevent sticking. Keep stacked between damp towels until ready to wrap.

Wrap shrimp cakes

Place one green rice sheet on your work surface. Put a warm (not piping hot) shrimp cake in the center. Sprinkle a few thinly sliced scallion greens and a small cilantro leaf (optional) on top of the patty. Fold the sheet over by bringing the edges up and around to enclose the cake. You can fold as a simple envelope, tuck sides in, or roll gently. Repeat with remaining cakes and sheets.

Light pan-fry for finish

Heat a nonstick skillet over medium-low heat and add 1–2 teaspoons oil. Working in batches, place wrapped cakes seam-side down and cook 1–1.5 minutes per side to lightly crisp the rice sheet and warm the filling. Press gently with a spatula for even contact. Avoid long cooking so the rice sheet stays pliable and not rubbery.

Prepare dipping sauce

While finishing the wrapped cakes, whisk together lime juice, fish sauce, sugar and water until sugar dissolves. Stir in minced garlic and sliced chili. Taste and adjust balance (add more sugar for sweetness, lime for tang, fish sauce for salt).

Serve

Arrange wrapped shrimp cakes on a platter with cucumber slices and cilantro. Serve immediately with the chili-lime dipping sauce and lime wedges.