The Ultimate Guide to Making Delicious and Authentic Hue-style Shrimp Cakes at Home

Step into the world of culinary delights as we bring you a taste of the iconic Hue shrimp cake - a delicacy that has captivated the hearts of many. Join us in the kitchen as we unravel the simplicity of creating this mouth-watering treat, perfect for a cozy family gathering or a special occasion with loved ones. It's time to impress and indulge!

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Preparation
50 minutes
Cooking
40 minutes
Serves
2 people

Hue shrimp cakes are a famous specialty that anyone who has tried it will find hard to forget. The beautiful, shiny outer layer has a chewy texture and a perfect balance of sweet and savory flavors, making it a pride of Hue cuisine. Let’s get into the kitchen and try making this famous Hue shrimp cake recipe.

1 Ingredients for Hue Shrimp Cakes

  • 250g shrimp
  • 20g pork fat
  • 1 duck egg
  • 200ml coconut water
  • 2 shallots
  • 3 cloves garlic
  • Seasonings: salt, MSG, pepper, sugar, fish sauce.
  • Steamer

Ingredients for Hue Shrimp Cakes

Tip:

Choose shrimp with a slightly curved body, firm and taut flesh, no need to be too big. The shell should be flexible and intact, with the head and legs firmly attached. Look for shiny, smooth shells with bright, translucent flesh.

For the pork fat, select those with a milky-white color and good elasticity. Avoid any that are slimy or have yellowing skin, and make sure there are no unusual putrid odors. To ensure the best quality, purchase pork fat from reputable shops, food counters, supermarkets, or large markets with inspection marks.

2 How to Make Hue Shrimp Cakes

Step 1 Prepare the Ingredients

Peel and devein 250g of shrimp, then remove the heads and back veins. Next, rub the shrimp with ½ teaspoon of salt, rinse with clean water, and pat dry. Soak the shrimp in 200ml of coconut water for 30 minutes, then remove them and blot with a clean towel to absorb any excess moisture.

Rinse the pork fat briefly with water and cut it into small cubes.

Peel and slice the shallots and garlic thinly.

Separate the duck egg yolk and place it in a bowl. Add ⅓ teaspoon of sesame oil and whisk together. Be careful not to overbeat and create foam.

Preparing the Ingredients

Step 2 Pound the Shrimp

After soaking the shrimp in coconut water and blotting dry, season with ⅓ teaspoon each of salt, MSG, pepper, and palm sugar. Add the sliced shallots and garlic, then pound the mixture until smooth.

Next, add ½ of the duck egg white and continue to pound the mixture for another 2 minutes.

Pounding the Shrimp

Step 3 Mix the Shrimp Paste

Transfer the pounded shrimp mixture to a large plate. Add the cubed pork fat and mix well. Knead the shrimp paste for about 5-10 minutes until the shrimp meat tightens.

Mixing the Shrimp Paste

Step 4 Wrap and Steam the Cakes

Line a plate with parchment paper and shape the shrimp paste into your desired form. Brush the entire surface with the remaining duck egg white.

Place the steamer over the stove and wait for the water to boil. Once boiling, put the shrimp paste with the parchment paper lining into the steamer. Cover the pot with a cloth to prevent water droplets from falling onto the cakes. Steam on high heat for 30 minutes with the lid closed.

Wrapping and Steaming the Cakes

Step 5 Final Touches

After 30 minutes, open the lid and use a dry paper towel to absorb any excess moisture from the surface of the cakes. Then, brush the cakes with the duck egg yolk.

Continue steaming on medium heat with the lid ajar until the egg yolk dries.

Final Touches

3 The Finished Product

The Hue shrimp cakes have an eye-catching orange color. They are chewy, fragrant, and perfectly seasoned. You can enjoy the shrimp cakes as is or serve them with bread, rice rolls, or rice paper wraps.

Hue Shrimp Cakes – The Finished Product

Making Hue shrimp cakes is simple and easy, isn’t it? This weekend, get the ingredients and try making this delicious dish for your family and friends! Good luck and happy eating!

Frequently asked questions

Hue-style shrimp cakes, or ‘banh bot loc tom’, are a popular Vietnamese dish, especially in the city of Hue. They are small, transparent dumplings made with a sticky rice flour dough and filled with a mixture of shrimp, pork, and spices.

For the dough, you will need tapioca starch, rice flour, and water. The filling is made with shrimp, pork belly, wood ear mushrooms, shallots, fish sauce, sugar, black pepper, and green onions.

Mix tapioca starch and rice flour with water to form a sticky dough. The dough should be soft, smooth, and elastic. Let it rest for about 30 minutes before filling and shaping the cakes.

The traditional method is to steam the shrimp cakes. Place them in a steamer basket lined with greased banana leaves or parchment paper. Steam for about 10-12 minutes, or until the cakes are cooked through and translucent.

Yes, you can prepare the shrimp cakes ahead of time and store them in the freezer. When you’re ready to eat, steam them directly from frozen, adding a few extra minutes to the cooking time.

These shrimp cakes are often served as an appetizer or snack, accompanied by a sweet and sour dipping sauce called ‘nuoc cham’. You can also serve them with fresh herbs, lettuce leaves, and rice vermicelli noodles to create a full meal.
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