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.
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