Sweet potato and shrimp cakes with nuoc cham from Cooking Light Magazine, October 2016 (page 148) by Andrea Nguyen

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Notes about this recipe

  • Aggie92 on March 31, 2017

    Excellent dinner! Made as written except for substituting a red Fresno chile for the Thai chile. The nuoc cham had an good balance of sweet and sour. It could use a touch more fish sauce, if you like that flavor. This will become my go-to sauce for spring rolls, it's that good! Dinner tonight was an excellent change from all the winter stews and soups we've been eating. Can't wait to make this again, since I now have a bag of rice flour and no idea what else to do with it ;-)

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