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Spicy Thai Shrimp Cakes

Experience the bold flavors and textures of Spicy Thai Shrimp Cakes, featuring crispy panko and tender shrimp infused with aromatic Thai ingredients.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Appetizer, Main Course
Cuisine: Asian, Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10.5 oz peeled and deveined shrimp Opt for the freshest shrimp; frozen works too.
  • 1 each egg Ensure it's at room temperature.
  • 3 tbsp red curry paste Use a reputable brand for authenticity.
  • 1/4 cup coconut milk Look for full-fat for creaminess.
  • 3 each makrut lime leaves Substitute with lemon or lime zest if unavailable.
  • 1/2 cup long beans or green beans, chopped Can substitute with snap peas.
  • 1 tsp fish sauce Use a quality brand like Red Boat.
  • 1 tsp sugar Coconut sugar is a nice alternative.
  • 1 1/2 cups panko breadcrumbs Buy plain and season to your liking.
  • Oil for frying (canola oil) Use oils with high smoke points.
  • Fresh cucumber slices for serving These add a refreshing crunch!
For the Sweet Chili Sauce
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1/4 each red bell pepper Or another mild red pepper.
  • 1 clove garlic
  • 1 each Thai chili Adjust based on spice preference.
  • 2 tbsp crushed roasted peanuts
  • 2 sprigs cilantro, chopped

Method
 

Preparation
  1. In a sauté pan, combine the coconut milk and red curry paste over medium heat. Bring to a gentle boil, then simmer until thickened, about 5-7 minutes. Remove from heat and cool.
  2. Pulse the shrimp and egg in a food processor until finely ground, yielding a coarse paste. Transfer to a mixing bowl.
  3. Mix cooled curry paste into shrimp mixture with chopped long beans, julienned lime leaves, sugar, and fish sauce. Cover and refrigerate for at least 30 minutes.
Making Sweet Chili Sauce
  1. Pound the red bell pepper, Thai chili, and garlic into a paste using a mortar and pestle. Combine paste with sugar and vinegar in a saucepan and simmer for 2-3 minutes until slightly thickened. Set aside to cool.
Cooking
  1. Shape chilled shrimp mixture into small balls or patties, about the size of a golf ball. Roll each in panko breadcrumbs until fully coated.
  2. Heat oil in a deep skillet to 350°F (175°C). Fry shrimp cakes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
  3. Serve hot with sweet chili sauce drizzled on top, garnished with crushed peanuts and fresh cilantro, alongside cucumber slices.

Notes

Best enjoyed fresh! Store leftovers in an airtight container for up to 2 days. Reheat in a toaster oven.