Vietnamese Shrimp Kebabs

Preparation info
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By Anne Willan

Published 1989

  • About

These baked kebabs combine succulent whole shrimp with a smooth shrimp purée enhanced with Asian fish sauce.


  • 1 lb/500 g large raw shrimp, plus 32 whole shrimp for threading


  1. Peel the shrimp and remove the intestinal vein from each one. Wash them well then squeeze out the excess moisture on absorbent paper.
  2. Put the peeled shrimp in a food processor with the flour, baking powder, egg, garlic, soy sauce, fish sauce, sugar and 1 ½ tsp oil. S