On a large round plate, the triangular shrimp cakes are arranged in a radiating pattern, resembling the rays of the sun. The green banana leaves lining the bottom of the plate complement the dish beautifully.

Ingredients: shrimp, spring roll wrappers, tapioca starch, lard, pepper, salt, granulated sugar, white sugar, and plum.

Method: First, clean and finely chop the shrimp, then use the back of a knife to pound it. Add tapioca starch, a small amount of lard, pepper, and salt. The tapioca starch helps increase the shrimp's stickiness, while the lard enhances its bounciness. After thoroughly mixing and pounding the shrimp, sandwich it between two spring roll wrappers and deep fry until golden. The plum is combined with granulated sugar and white sugar to make a sweet and tangy plum sauce, which complements the shrimp cakes' rich flavor.

Scene 1: Star-shaped plating with a focus on ethnic style

Plating Method

① First, cut the banana leaf into a circular shape and place it on the plate. Use a small, bright green bowl to hold the plum sauce and set it on top of the banana leaf.

② Arrange four shrimp crackers evenly at the four corners of the plate, then place the other four shrimp crackers in the gaps between them. This creates a radiant pattern, resembling the warm rays of the sun.

Plating Tip: The banana leaf not only enhances the visual appeal and adds fragrance, but it also absorbs excess oil. If you don’t have access to banana leaves, you can use a sheet of white paper as a substitute to achieve the same oil-absorbing effect.

Scene 2: Crescent-shaped plating with a black round plate highlighting an air of Eastern mystery

Black tableware, due to its darker hue, can be tricky to pair when plating. However, when used skillfully, it creates a unique ambiance. The golden color of the shrimp cakes stands out against the black round plate, not only emphasizing the vibrant color but also infusing the presentation with a sense of Eastern mystique. To enhance the contrast, a pure white saucer is chosen to serve the dipping sauce, and the plate is garnished with mint leaves and chili carvings, making the shrimp cakes even more visually enticing.

Plating Method

① Slightly offset the round banana leaf to the edge of the black plate, leaving space for the shrimp crackers. Place a small white dish of sauce on the banana leaf.

② Arrange the shrimp crackers along two-thirds of the edge of the sauce dish.

③ Use the remaining space to add a chili garnish and mint leaves for decoration.

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Frequently Asked Questions

Banh tom beginnings. Banh tom, or shrimp cakes, are thought to have become common in the 1930s when small street vendors began congregating along Thanh Nien Street – a road that separates West Lake (Tây Hồ) and Trúc Bạch Lake. [Source:
West Lake shrimp cakes: The one food you have to try in Hanoi | CNN]

I've served these shrimp cakes two different ways – over a bed of butter lettuce with cherry tomatoes, thinly sliced red onions, parsley, grilled corn off the cob and avocado with a drizzle of spicy aioli dressing or whatever else you would like to add. [Source: Shrimp Cakes or Burgers - Amy Roloff]

The patty bears a modest resemblance to korokke, Japanese croquettes, or perhaps draws upon the glories of shrimp paste or fish balls, seen across Southeast and East Asia. Shrimp burgers are also just inherently delicious, with a springy texture that bursts with mildly sweet, irresistible umami flavor. [Source: We Need More Shrimp Burgers in Our Lives - Taste Cooking]

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