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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shell and devein the shrimp and rinse. | 2. Dry the shrimp thoroughly with paper towels, blotting many times until dry. | 3. Put the garlic, shrimp, rock sugar powder, rice powder, ground black pepper, lard into a food processor and blend well. Transfer the shrimp paste into a bowl. | 4. Beat the egg white with an electronic hand beater until frothy. | 5. Combine the shrimp paste with beaten egg white and blend well with hand. | 6. Divide the shrimp paste into 3 equal portions. | 7. On a flat surface, roll out 24 inches of clear plastic wrap and fold it into half. | 8. Put one portion of the shrimp paste at one end of the plastic wrap and roll them into a sausage as pictured above. Tie both ends with string. | 9. Bring a pot of water to boil and then boil the three shrimp sausage rolls for 5 minutes. Dish up and let cool. | 10. Remove the plastic wrap and cut the shrimp sausage into small pieces as pictured above. | 11. Pan-seared both sides of the shrimp patties until they turn light brown. | 12. Serve with toothpick and garnish with chopped scallion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1		lb raw	321.8674	4.1253	61.6988	4.5787
garlic clove	4			-	-	-	-
sugar	1	teaspoon	granulated	6.6625	1.2502	0.2085	0.10400000000000001
egg white	2		beaten	34.32	0.4818	7.194	0.1122
rice powder	1	tablespoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
lard cooking oil	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.