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Spicy Thai Shrimp Cakes

Flavorful shrimp cakes infused with Thai spices and served with a homemade sweet chili sauce, a nostalgic culinary journey inspired by the vibrant flavors of Thailand.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Main Dish
Cuisine: Thai
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Shrimp Cakes
  • 10.5 oz peeled and deveined shrimp (fresh or frozen) Be sure frozen shrimp are fully thawed.
  • 1 large egg (at room temperature)
  • 3 tablespoons red curry paste I recommend Thai Kitchen for great flavor.
  • 1/4 cup coconut milk (full-fat) For a richer taste.
  • 3 leaves makrut lime leaves (julienned) Remove the center rib.
  • 1/2 cup long beans or green beans (chopped) Chop into 1/4 inch pieces.
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1 1/2 cups panko breadcrumbs Provides a crispy texture.
  • to taste Oil for frying (canola or peanut) Ensure proper frying temperature.
For the Sweet Chili Sauce
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1/4 cup red bell pepper (or another mild red pepper) For color.
  • 1 clove garlic (fresh, minced)
  • 2 tablespoons crushed roasted peanuts For a delightful crunch.
  • 2 sprigs cilantro, chopped For fresh flavor.

Method
 

Create the Curry Paste
  1. In a sauté pan, add 1/4 cup coconut milk and bring it to a boil over medium heat.
  2. Stir in 3 tablespoons red curry paste and cook until it thickens into a paste (about 3-5 minutes).
  3. Once thick, transfer it to a bowl and cool it in the freezer while you prepare the shrimp mixture.
Prepare the Shrimp Mixture
  1. In a food processor, combine 10.5 oz shrimp and 1 egg. Blend until a fine paste-like consistency is achieved (about 1-2 minutes).
  2. Mix this with the cooled curry paste, 1/2 cup long beans, 3 makrut lime leaves, 1 teaspoon sugar, and 1 teaspoon fish sauce in a large bowl.
  3. Refrigerate while you make the sweet chili sauce (30 minutes is ideal).
Make the Sweet Chili Sauce
  1. In a mortar and pestle or a food processor, pound together 1/4 red bell pepper, 1 Thai chili, and 1 clove garlic into a paste.
  2. In a small saucepan, add the paste, 1/4 cup white vinegar, and 1/4 cup sugar. Simmer for 2-3 minutes until it thickens slightly.
  3. Remove from heat and allow to cool; stir in 2 tablespoons crushed roasted peanuts and 2 sprigs chopped cilantro before serving.
Shape and Fry the Shrimp Cakes
  1. Take the shrimp mixture out of the fridge and shape it into balls or patties (roughly 2 inches in diameter).
  2. Coat each cake with 1 1/2 cups panko breadcrumbs evenly, pressing slightly so they stick.
  3. Heat frying oil to 350°F. Fry the shrimp cakes in batches for 2-3 minutes or until golden brown on all sides.
  4. Drain on paper towels before serving.
Serve with Freshness
  1. Arrange fresh cucumber slices on a plate and serve the hot shrimp cakes with the sweet chili sauce.

Notes

For the best flavor, use fresh shrimp. Panko breadcrumbs provide a superior crunch. Customize the sauce based on heat tolerance and flavor preferences.