Description
Delicious Thai Shrimp Cakes that are crispy on the outside and tender on the inside, featuring vibrant flavors from red curry and fresh herbs. Perfect for a cozy dinner!
Ingredients
Scale
- 8 oz (230g) raw shrimp (roughly chopped, peeled and deveined)
- 2 tablespoons red curry paste
- 1 large egg
- 2 teaspoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons coconut milk
- 1/4 cup long bean (or green beans, chopped)
- 2 tablespoons Thai basil leaves (roughly chopped)
- 2 tablespoons oil (for frying)
- 1/4 cup Thai sweet chili sauce (for serving)
- 1 tablespoon fresh lime juice
- 2 teaspoons coriander leaves (cilantro, chopped)
- 1 teaspoon ginger (minced)
Instructions
- Prepare the Sweet Cilantro Sauce: In a small bowl, whisk together your lime juice, Thai sweet chili sauce, and chopped coriander leaves. Set aside this vibrant dipping sauce while you prepare the cakes.
- Chill the Shrimp: Spread the chopped shrimp on a plate and place it in the freezer for about 15 minutes. This step ensures a springy texture for your shrimp cakes.
- Blend the Base: In a food processor, combine the chilled shrimp, red curry paste, egg, fish sauce, sugar, and coconut milk. Process until smooth, about 30 seconds.
- Fold in Fresh Ingredients: Transfer the shrimp mixture into a mixing bowl and gently mix in the chopped green beans and Thai basil.
- Test the Seasoning: Since different brands of curry paste vary in saltiness, sauté a tablespoon of the mixture in a skillet. Taste it and adjust the seasoning with extra fish sauce or salt if needed.
- Heat the Skillet: Warm a large skillet over medium heat, then add 1 tablespoon of oil to coat the bottom.
- Form the Cakes: Using a measuring spoon, drop 1 tablespoon of the shrimp mixture into the skillet. With a damp finger, flatten it slightly to about 1/2 inch thick. Repeat until you have about 10 patties in the skillet.
- Cook Until Golden: Fry each shrimp cake for about 2 minutes on each side until they are golden brown and fully cooked.
- Finish Cooking Remaining Cakes: Wipe the skillet with a paper towel, add a touch more oil, and continue to cook the remaining patties the same way.
- Serve and Enjoy: Plate your shrimp cakes with a small bowl of sweet chili sauce on the side for dipping.
Notes
Feel free to prepare the shrimp mixture a few hours before and store it in the refrigerator. Leftover shrimp cakes can be stored in an airtight container in the fridge for up to 3 days. You can also freeze uncooked patties.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2 shrimp cakes
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 150mg