Originally published in May 2012. Updated with new photos.
This Thai shrimp cake recipe is from my good friend Robert Danhi’s Easy Thai Cooking cookbook. I am partial to Thai food, including the wide array of appetizers. These delicious shrimp cakes are right up my alley.
It’s very easy to make these shrimp cakes. All you need are some peeled and deveined shrimp (size doesn’t really matter in this recipe), Thai red curry paste, long beans, coconut milk.
Roughly chopped up the shrimp and shape them into a patty, pan-fried and serve with the ever pleasing Thai sweet chili sauce.
Pairs well with:
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Sweet Chili Sauce:
- 1/4 cup Thai sweet chili sauce (65 ml)
- 1 tablespoon fresh lime juice
- 2 teaspoon chopped coriander leaves, cilantro
- 1 teaspoon minced ginger
1Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.
2Spread 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.
3Because 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.
4Heat 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 Chili Sauce.