Vietnamese-Style Crispy Shrimp Cakes

cooking.nytimes.com

Joan Haiden

1 pound shelled large shrimp, coarsely chopped

¼ cup cornstarch, more for dusting

2 tablespoons minced lemon grass (tender inner stalk only)

2 garlic cloves, minced

2 serrano or jalapeño chile peppers, seeded and minced

4 scallions, thinly sliced, white and light green part separated from dark green tops

1 tablespoon plus 2 teaspoons sugar

1 teaspoon coarse kosher salt

¼ cup Asian fish sauce

Finely grated zest of 1 lime

¼ cup fresh lime juice (from 2 to 3 limes)

Peanut oil, for frying

Cooked rice noodles, optional, for serving

½ cup fresh cilantro leaves, optional, for serving

Directions at cooking.nytimes.com

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