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Thai Shrimp Cake

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Thai Shrimp Cake Recipe

Source: Easy Thai Cooking, Robert Danhi
Makes: 20 pieces | Preparation: 7 minutes + chilling time | Cooking: 10 minutes

Ingredients:

8 oz (250g) peeled and deveined raw shrimp, roughly chopped
2 tablespoons red curry paste
1 large egg
2 teaspoon fish sauce
1 tablespoon sugar
2 tablespoons coconut milk
1/4 cup (25g) chopped long bean/green beans
2 tablespoons roughly chopped Thai basil leaves
2 tablespoons oil

Sweet Cilantro Sauce:

1/4 cup (65ml) Thai sweet chili sauce
1 tablespoon fresh lime juice
2 teaspoon chopped coriander leaves (cilantro)
1 teaspoon minced ginger

Method:

1. Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.
2. Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes(this can ensures the springy texture of the shrimp cakes). Meanwhile get all your other ingredients ready. Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar and coconut milk in a food processor or blender. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Mix in the green beans and basil.
3. Because different brands of curry pastes have differing amounts of salt you’ll want to make a sample shrimp cake first by saute 1 tablespoon of the mixture in a skillet(frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.
4. Heat a large skillet over medium heat. First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon to drop 1 tablespoon of the paste into the skillet. With a damp finger, flatten the paste slightly to about 1/2″ thick. Make about 10 of these shrimp patties in the skillet.Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way. Serve with a side bowl of the Sweet Cilantro Sauce.

Variations:

Fish Cakes—add one tablespoon of cornstarch.

Scallop Cakes—reduce the coconut milk by half, and add one tablespoon of cornstarch.

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11 comments... read them below or add one

  1. Yvonne says:

    Hi I love Thai food and this shrimp cake looks delicious…yummy and make my mouth water looking at the pictures. Is this book available outside of the US?

  2. Sookie says:

    I’ve tried the fish cake version from my Vietnamese friend. Yummy! She told me that to make the fish cake version more ‘bouncy’, the secret is adding ice cubes during your step 2. But, maybe is the same as you placed it in the freezer. I’ll try this weekend, thanks for sharing!

  3. Carol Ann Turner via Facebook says:

    sounds good…gotta try thiem

  4. Melissa says:

    I made this as an appetizer today, and my husband loved it! He said the recipe is a keeper. :)

  5. Kathie Blake says:

    Just made the shrimp cakes-they were delicious! A lot of bang for the buck, easy and very flavorful. Thanks for the lovely blog, and great recipes!

  6. Pingback:Thai Shrimp Cakes « Instant Noodle Chef

  7. Gourmet Secrets says:

    Nice recipe, very delicious and sounds great

  8. I’m so glad I found this recipe, it brings back loving memory of my Mother and I chowing down Shrimp cakes at our local Thai restaurant. Thank you ! I can’t wait to try them.

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