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 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
Can I Use Cooked Shrimp to Make Shrimp Cakes?
No, you cannot use cooked shrimp for this recipe.
In order to form the cakes, you will need raw shrimp.
Are Shrimp Cakes Keto?
Yes, they are. There is no carb in the recipe, so they are 100% keto-friendly.
How Many Calories per Serving?
This recipe is only 152 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Shrimp Cake
Thai Shrimp Cake - best Thai shrimp cake recipe loaded with shrimp, red curry, long beans and served with sweet chili sauce. So good!
Ingredients
- 8 oz. (250 g) 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 (25 g) chopped long bean/ green beans
- 2 tablespoons roughly chopped Thai basil leaves
- 2 tablespoons oil
Sweet Chili Sauce:
- 1/4 cup (65 ml) Thai sweet chili sauce
- 1 tablespoon fresh lime juice
- 2 teaspoon chopped coriander leaves, cilantro
- 1 teaspoon minced ginger
Instructions
- Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.
- 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.
- 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.
- 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 Chili Sauce.
Nutrition Information
Serving Size
5 peopleAmount Per Serving Calories 152Total Fat 9gSaturated Fat 6gCholesterol 90mgSodium 586mgCarbohydrates 11gFiber 1gSugar 9gProtein 8g
Paulee
I have made these several times now and I absolutely love them. It’s just my husband and I now – kids have left home, so I offer them to the neighbors – makes too many for just the two of us, my neighbors jump when I send out the Facebook post offering our excess of these divine little morsels of delight with the incredible sauce. Thank you so much for sharing some of your heritage with us.
Rasa Malaysia
Thanks!
Hick n Hootee
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
Rasa Malaysia
Wow, so lucky! Thanks for trying the recipe!
Amy
Have you tried these in an air fryer? Any insight on how well that may work?
Rasa Malaysia
I don’t use air fryer, you can try!
Anna K
Can I freeze these before cooking, the. thaw and cook on the day?
Admin
It’s best you make everything and then freeze and reheat before serving.
woznme
Please ignore my last question, just saw the previous reply!
Woznme
These are sensational Bee!
(I did add an extra TBSP of curry paste).
Rasa Malaysia
Awesome!
Michele
Can I make the cakes ahead of time & refrigerate until I am ready to fry them? Thank you!
Rasa Malaysia
Yes, you can!
Nicole
Don’t have any basil . Do u think cilantro would work in this instead ?
Rasa Malaysia
Yes, it’s fine.
A
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.
Rasa Malaysia
Hi A, there is an awesome, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Sara
I had a little trouble with them breaking apart but tasted amazing, how do I prevent this
Rasa Malaysia
Hi Sara, what kind of shrimp did you use? Did you use raw shrimp? You need to chop until the shrimp becomes sticky.
Lilian
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 ?
Rasa Malaysia
You can but won’t be crispy.
Mo
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!
Rasa Malaysia
You can use peas, or French beans.