Thai Shrimp Cake
Ingredients
The shrimp cakes
-
8
oz
raw shrimp, roughly chopped, peeled and deveined
-
2
tablespoons
red curry paste
-
1
large
egg
-
2
teaspoons
fish sauce
-
1
tablespoon
sugar
-
2
tablespoons
coconut milk
-
¼
cup
long bean, or green beans, chopped
-
2
tablespoons
Thai basil leaves, roughly chopped
-
2
tablespoons
oil
The sweet chili sauce
-
¼
cup
Thai sweet chili sauce
-
1
tablespoon
fresh lime juice
-
2
teaspoons
coriander leaves, cilantro, chopped
-
1
teaspoon
ginger, minced
Instructions
- Prepare the sweet cilantro sauce by whisking all the ingredients together in a small bowl and set aside.
- Chill the shrimp in the freezer for 15 minutes to ensure a springy texture.
- In a food processor, combine the chilled shrimp, red curry paste, egg, fish sauce, sugar, and coconut milk, and process until smooth.
- Transfer the mixture to a bowl and mix in the green beans and basil.
- Cook a small sample shrimp cake to taste and adjust seasoning if necessary.
- Heat a skillet over medium heat and coat with oil.
- Drop spoonfuls of the shrimp mixture into the skillet, flattening them slightly.
- Cook the cakes until golden brown on each side, about 2 minutes per side.
- Repeat with the remaining mixture and serve with sweet chili sauce.
Nutrition Facts (estimated)
Servings
5
Calories
154
Total fat
9g
Total carbohydrates
11g
Total protein
8g
Sodium
588mg
Cholesterol
94mg
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