Vietnamese-Style Shrimp Cake
A golden-edged shrimp cake, laced with green onion, cilantro, ginger, and a touch of togarashi, anchors this Vietnamese-inspired plate. It’s served with a rice noodle salad tossed in sesame oil and five spice, with shredded carrot, cabbage, and bell peppers. Peanuts add nutty texture, while a glossy Mae Ploy sauce finishes with a sweet chili drizzle.
Nutritional facts
Protein
25g
Carbs
116g
Calories
890kcal
Fat
38g
Ingredients
Shrimp, Rice Noodles, Panko Breadcrumbs, Red Bell Pepper, Sweet Chili Sauce, Cabbage, Carrots, Peanuts, Lime, Egg White, Canola Oil, Ginger, Sesame Oil, Green Onion, Cilantro, Garlic, Togarashi, Fish Sauce, Five Spice, Kosher Salt, Black Pepper
Contains eggs, fish, shrimp, wheat, peanuts, sesame seeds.
Reviews
3.9
Based on 66 reviews
Russel · 12/17/25
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About James Grody
Chef James Grody is a graduate of the prestigious Culinary Institute of America. Upon completing his degree, he worked with New York City’s top chefs to hone his skills. Grody moved from working in restaurants to hotels, where he learned how to organize dinners for 1,000 people. In 2012, he started his own company, Tailored Chef NYC, working primarily on corporate functions and with high-net-worth local families as their personal chef. He also has experience teaching recreational cooking classes at Sur La Table.
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