Vietnamese Coconut Shrimp Patties

Makes 5 x 3 oz patties
Prep time: 30 minutes

Ingredients:

1 lb fresh shrimp, raw, de-tailed
2-3 green onions, minced
2 tbsp chopped fresh cilantro
1 tbsp minced fresh ginger
1 tbsp Vietnamese fish sauce
1 egg, beaten
1-2 tsp Asian chile-garlic sauce or paste
1/2 cup Crystal Coco coconut flour
1 tbsp Crystal Coco coconut oil

Dipping Sauce:
1 tbsp rice vinegar
1 tbsp fresh lime juice
1 tbsp tamari or light soy sauce
1 tbsp honey
1 tsp Vietnamese fish sauce
1 tsp Asian chile-garlic sauce or paste (to taste)

Method:

In a food processor; pulse shrimp until chopped but not pureed. Place in a medium-sized bowl.

Mix in green onions, cilantro, ginger, fish sauce, egg and chile-garlic sauce. Mix in enough coconut flour so the cakes hold together. Make into patties and place on waxed paper. Chill for a few minutes to set up.

To make the dipping sauce: In a small bowl whisk together the vinegar, lime juice, tamari, honey, fish sauce and chile-garlic paste.

When ready to cook, dredge patties in a bit of coconut flour. Heat coconut oil in a large skillet to medium. Sauté patties until browned on one side, then turn to finish.

Serve hot with dipping sauce.

 

Chef Kevin Wagner (The Down East Coconut Company)

 

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