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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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Other Recipes You Might Like
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.
So,we are fortunate enough to be able to get our own spot prawns here in the Pacific Northwest. We have been a fan of Rasa for quite some time but have never tried this recipe. OMG. Absolutely, delicious. Thank you, R&J
Wow, so lucky! Thanks for trying the recipe!
Have you tried these in an air fryer? Any insight on how well that may work?
I don’t use air fryer, you can try!
Can I freeze these before cooking, the. thaw and cook on the day?
It’s best you make everything and then freeze and reheat before serving.
Please ignore my last question, just saw the previous reply!
These are sensational Bee!
(I did add an extra TBSP of curry paste).
Awesome!
Can I make the cakes ahead of time & refrigerate until I am ready to fry them? Thank you!
Yes, you can!
Don’t have any basil . Do u think cilantro would work in this instead ?
Yes, it’s fine.
Had to make these after tasting them in Devon on holiday.
They are beautiful and easy to make with not many ingredients.
Thank you for sharing it.
Hi A, there is an awesome, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I had a little trouble with them breaking apart but tasted amazing, how do I prevent this
Hi Sara, what kind of shrimp did you use? Did you use raw shrimp? You need to chop until the shrimp becomes sticky.
Can I fry the shrimp cake 1 day before, store in fridge. Then heat up in oven the next day to crisp again n serve ?
You can but won’t be crispy.
Hi I am anaphylaxis to green beans and I was wondering what can I use as an alternative? I really want to make these but I can’t think of anything and I thought peas but not sure if those would work or change or alter the taste. Thank you!
You can use peas, or French beans.
This recipe didn’t work. The egg separated from the other stuff. I used cooked prawns though??
Hi An, you cannot use cooked prawn, it won’t work.