Uploaded June 2024 | Updated September 2026, 2 hours ago
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This is a modified version of a recipe we found on a south Asian cooking blog. We cut the recipe in half and omit the sugar. The resulting breaded, fried patties are delicious with the pineapple plum sauce we made in a recent video, and some mango-jicama slaw or other fresh, crunchy salad. Of course they can also be paired with rice, or rice-and-peas, if desired.
When using a regular chicken egg to make this recipe, the meat mixture comes out very loose. The egg might be omitted, perhaps adding a tablespoon of water or milk if the mixture seems too stiff. A quail egg, or a peewee chicken egg, is probably about the right size. Or, if making enough to serve a larger group (of 4-6 people), double everything but the egg. Raw breaded patties may be arranged on a lined sheet pan and frozen for future use, though they may need to fry for an extra minute or two per side.
Makes enough for 6 patties.
Equipment:
cast-iron or similar pan for shallow frying
pie tin or similar for breading patties
cheese grater or (small) food processor
Ingredients:
1/4 lb shrimp peeled, deveined
1/4 lb pork ground
1/2 Tbsp fish sauce
1 ea onion small, or a shallot
2 Tbsp bread crumbs
1 ea egg optional; very small or 1 Tbsp water
1/2 cup panko for breading
1 cup veg oil for frying
Procedure:
1. Set up the oil to warm for low-temp frying while getting the patties ready.
2. The shrimp may be reduced to a paste in a food processor if you have a small one suitable for the purpose, but they may also be minced with a knife.
3. Grate the onion on the large holes of a cheese grater, or use the same food processor as used with the shrimp, after removing the shrimp paste from it.
4. Combine the minced shrimp and ground pork in a bowl with the fish sauce, onion, regular breadcrumbs and optional egg or alternate.
5. Mix everything together thoroughly with clean hands until it is homogeneous.
6. Taking a sixth of the mixture at a time, make patties by dropping the material into the panko and letting it spread, then turning it over. A flipping spatula may be necessary to turn the raw patties over in the breading, and if so, to get them into the hot oil also.
7. We were able to fry three patties at once, for about 5 minutes a side. Using a low temperature ensures that the patties will cook through before the breading takes on too much color.
8. Allow cooked patties to drain on a wire rack. Lightly salt immediately after removing if desired.
9. Enjoy the fried patties immediately with some crunchy salad or slaw, pineapple plum sauce, avocado crema, or whatever suggests itself as a good topping.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This is a modified version of a recipe we found on a south Asian cooking blog. We cut the recipe in half and omit the sugar. The resulting breaded, fried patties are delicious with the pineapple plum sauce we made in a recent video, and some mango-jicama slaw or other fresh, crunchy salad. Of course they can also be paired with rice, or rice-and-peas, if desired.
When using a regular chicken egg to make this recipe, the meat mixture comes out very loose. The egg might be omitted, perhaps adding a tablespoon of water or milk if the mixture seems too stiff. A quail egg, or a peewee chicken egg, is probably about the right size. Or, if making enough to serve a larger group (of 4-6 people), double everything but the egg. Raw breaded patties may be arranged on a lined sheet pan and frozen for future use, though they may need to fry for an extra minute or two per side.
Makes enough for 6 patties.
Equipment:
cast-iron or similar pan for shallow frying
pie tin or similar for breading patties
cheese grater or (small) food processor
Ingredients:
1/4 lb shrimp peeled, deveined
1/4 lb pork ground
1/2 Tbsp fish sauce
1 ea onion small, or a shallot
2 Tbsp bread crumbs
1 ea egg optional; very small or 1 Tbsp water
1/2 cup panko for breading
1 cup veg oil for frying
Procedure:
1. Set up the oil to warm for low-temp frying while getting the patties ready.
2. The shrimp may be reduced to a paste in a food processor if you have a small one suitable for the purpose, but they may also be minced with a knife.
3. Grate the onion on the large holes of a cheese grater, or use the same food processor as used with the shrimp, after removing the shrimp paste from it.
4. Combine the minced shrimp and ground pork in a bowl with the fish sauce, onion, regular breadcrumbs and optional egg or alternate.
5. Mix everything together thoroughly with clean hands until it is homogeneous.
6. Taking a sixth of the mixture at a time, make patties by dropping the material into the panko and letting it spread, then turning it over. A flipping spatula may be necessary to turn the raw patties over in the breading, and if so, to get them into the hot oil also.
7. We were able to fry three patties at once, for about 5 minutes a side. Using a low temperature ensures that the patties will cook through before the breading takes on too much color.
8. Allow cooked patties to drain on a wire rack. Lightly salt immediately after removing if desired.
9. Enjoy the fried patties immediately with some crunchy salad or slaw, pineapple plum sauce, avocado crema, or whatever suggests itself as a good topping.
Music: bensound.com/royalty-free-music
