Description
Delicious Thai shrimp cakes made with fresh shrimp and aromatic herbs, perfect as an appetizer or main dish.
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 by whisking together the Thai sweet chili sauce, lime juice, and minced cilantro in a small bowl. Set aside.
- Chill the chopped shrimp on a plate in the freezer for 15 minutes.
- Blend the chilled shrimp with red curry paste, egg, fish sauce, sugar, and coconut milk in a food processor until smooth, about 30 seconds.
- Add the mixture to a bowl and fold in the chopped green beans and Thai basil.
- Taste the mixture by sautéing a tablespoon of it in a skillet and adjust seasoning if necessary.
- Fry the shrimp cakes by adding 1 tablespoon of the mixture to a heated skillet coated with oil, flattening them to about 1/2 inch thick.
- Cook each cake for about 2 minutes on each side or until golden brown.
- Serve the golden shrimp cakes warm with the sweet cilantro sauce.
Notes
Try adding lime zest for extra flavor or use different vegetables for a creative twist.
- 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: 480mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg