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Spicy Thai Shrimp Cakes

These Spicy Thai Shrimp Cakes bring the vibrant flavors of Thailand into your kitchen, with a perfect crispy exterior and a tender, flavorful interior, making them ideal for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shrimp Cakes
  • 10.5 oz peeled and deveined shrimp Go for high-quality shrimp for the best flavor.
  • 1 large egg Room temperature for easier mixing.
  • 3 tbsp red curry paste Dairy-free & a great brand to try is Thai Kitchen.
  • 1/4 cup coconut milk Full-fat for richness, or light if you prefer.
  • 3 makrut lime leaves These add a refreshing lemongrass flavor; substitute with fresh lime zest if needed.
  • 1/2 cup long beans or green beans, chopped Chopped into 1/4 inch pieces, frozen varieties work great too.
  • 1 tsp fish sauce Provides umami flavor, but feel free to swap for soy sauce if vegetarian.
  • 1 tsp sugar Balances the flavors.
  • 1 1/2 cups panko breadcrumbs Japanese-style breadcrumbs create the ultimate crunch; try Kikkoman brand.
  • Oil for frying Canola or vegetable oil recommended for a neutral flavor.
  • Fresh cucumber slices for serving Refreshing crunch.
For Sweet Chili Sauce
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1/4 medium red bell pepper Or another mild red pepper.
  • 1 clove garlic
  • 2 tbsp crushed roasted peanuts For a delightful crunch.
  • 2 sprigs cilantro, chopped Adds brightness.

Method
 

Preparation
  1. In a sauté pan, bring the coconut milk to a boil over medium heat. Add the red curry paste, stirring constantly until it reduces and thickens into a rich paste (about 5 minutes). Remove from heat and let it cool in the freezer for about 10 minutes.
  2. In a food processor, add the shrimp and egg, blending until you achieve a fine paste. Be careful not to over-process; you want it to remain a bit chunky.
  3. In a large mixing bowl, combine the cooled curry paste, shrimp paste, long beans (or corn), lime leaves, fish sauce, and sugar. Stir until everything is well incorporated, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
Sweet Chili Sauce
  1. While the shrimp mixture is chilling, prepare the sauce. In a mortar and pestle, pound the red pepper, Thai chili, and garlic into a fine paste. In a small pot, add the sugar and vinegar, bringing it to a simmer for 2-3 minutes. Add the chili paste and stir until well combined and slightly thickened. Remove from heat, and mix in crushed peanuts and chopped cilantro.
Cooking
  1. Once your shrimp mixture has cooled, wet your hands slightly and shape the mixture into tablespoon-sized cakes. Roll each one in panko breadcrumbs for that crispy exterior.
  2. Heat oil in a deep pan or pot to 350°F (use a kitchen thermometer for accuracy). Carefully add a few shrimp cakes at a time, frying for 2-3 minutes on each side or until golden brown. Drain on paper towels to absorb excess oil.
  3. Serve your delicious Spicy Thai Shrimp Cakes hot with sweet chili sauce and refreshing cucumber slices on the side.

Notes

Chill your mixture before frying for better shape. Each cake should be golden brown and delicious. These shrimp cakes can be made in advance and are best served fresh.