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Easy and the best Thai shrimp cakes made of shrimp, red curry paste, long beans and coconut milk. Learn how to make these amazing appetizers with the step-by-step recipe.
Shrimp Cakes
I love shrimp recipes because shrimp is my favorite seafood.
Shrimp cakes are definitely one of my favorites, especially Thai version of them.
This Thai shrimp cake recipe is from my good friend Robert Danhi’s Easy Thai Cooking cookbook.
If you love Thai recipes and wish to explore beyond Tom Yum Soup, green curry, Tom Yum and Pad Thai and Pad See Ew, please try this Thai shrimp cakes recipe.
I will assure you that this is the best and most delicious recipe ever!
How To Make Shrimp Cakes
It’s very easy to make Thai shrimp cakes. The recipe calls for only a few ingredients:
- Peled and deveined shrimp (size doesn’t really matter in this recipe)
- Thai red curry paste
- Long beans
- Coconut milk
Roughly chopped up the shrimp to form a sticky shrimp paste. You may also use a food processor to process the shrimp into a fine paste.
Next, shape the shrimp into a patty.
The final step is to pan fry the shrimp cakes with cooking oil. Serve them with Thai sweet chili sauce.
Frequently Asked Questions
No, you cannot use cooked shrimp for this recipe. In order to form the cakes, you will need raw shrimp.
Yes, they are. There is no carb in the recipe, so they are 100% keto-friendly.
This recipe is only 152 calories per serving.
What To Serve With Thai Shrimp Cake
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Shrimp Cake
Ingredients
- 8 oz (230g) raw shrimp, roughly chopped, peeled and deveined
- 2 tablespoons red curry paste
- 1 large egg
- 2 teaspoon 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
Sweet Chili Sauce:
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon fresh lime juice
- 2 teaspoon coriander leaves, cilantro, chopped
- 1 teaspoon ginger, minced
Instructions
- Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl, then set aside.
- Spread the shrimp on a plate and chill them in the freezer for 15 minutes to ensure a springy texture for the shrimp cakes. Meanwhile, prepare all your other ingredients. In a food processor or blender, combine the chilled shrimp, red curry paste, egg, fish sauce, sugar, and coconut milk. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl and mix in the green beans and basil.
- Since different brands of curry pastes have varying salt levels, it's a good idea to make a sample shrimp cake first. Sauté 1 tablespoon of the mixture in a skillet (frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.
- Heat a large skillet over medium heat. Use 1 tablespoon of oil to coat the skillet. Then, using a measuring spoon, drop 1 tablespoon of the shrimp mixture into the skillet. With a damp finger, flatten the mixture slightly to about 1/2 inch (1 cm) thick. Repeat this process to make about 10 shrimp patties in the skillet.
- Cook the cakes until golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, then make more patties from the remaining mixture and cook them the same way. Serve with a side bowl of sweet chili sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t know how old this comment is, but I recently visited Thailand and had fish cakes at 3 different street stands, and all of them had Thai basil in them – it has quite a distinctive and strong taste. Possibly the Westernised Thai food you’ve eaten.
Hi, I made these as a starter for a dinner party followed by a Thai Green Curry and they were fabulous. I want to use this recipe again for another dinner party. Is it ok to make the cakes the day before and heat them in the oven before serving as a starter?
Hi Linda, thanks for trying the Thai shrimp cake. You sure can make the shrimp cake before and reheat.
I made this once and it was yummy. Do you know if it is possible to prepare and freeze the paste in advance? Just so i can prep on weekends and cook them on a weekday? thanks!
Sure yes you can freeze and defrost and make later.
Made these shrimp cake for lunch and they were absolutely fantastic. Everyone loved them and asked for more.
Doesn’t have to be rigid but at the same time still retain the taste of a culture as in this recipe, basil goes well with seafood. The recipe only uses one tablespoon to pan fry so it is alright to include coconut milk. Cooking is creativity and fun after all. Thumbs up to the creator of this recipe.
This Thai shrimp cake recipe is from a cookbook.
Is this a recipe that freezes well?
You can make the shrimp cake and then freeze it, but it’s not the best recipe for freezing.
Had the Thai shrimp cakes last night and it is a fabulous recipe. A new personal fav and I very highly recommend. And definitely make the dipping sauce. It is the best part.
Hi David, Thai shrimp cake is so good!
where is ingrediants list………
I feel like there an error in this recipe
What do you mean? Where is the error?
Joyce. You have to scroll down the page until you see click here for recipe. Good luck!
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.