Description
Delicious Spicy Thai Shrimp Cakes with a crispy exterior and tender shrimp interior, infused with aromatic spices.
Ingredients
Scale
- 10.5 oz peeled and deveined shrimp
- 1 egg (room temperature)
- 3 tablespoons red curry paste
- 1/4 cup full-fat coconut milk
- 3 makrut lime leaves, thinly julienned
- 1/2 cup long beans or green beans, chopped
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 1/2 cups panko breadcrumbs
- Oil for frying
- Fresh cucumber slices for serving
- For Sweet Chili Sauce:
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/4 red bell pepper
- 1 clove garlic
- 1 Thai chili
- 2 tablespoons crushed roasted peanuts
- 2 sprigs cilantro, chopped
Instructions
- Prepare the curry base by cooking the coconut milk and red curry paste until thickened.
- Make the shrimp mixture by grinding shrimp and egg into a smooth paste.
- Combine the cooled curry with the shrimp mixture and fold in the vegetables and seasonings.
- Prepare the sweet chili sauce by pounding the ingredients into a paste and cooking until dissolved.
- Fry the shrimp cakes in hot oil until golden brown and crispy.
- Finish the sauce with peanuts and cilantro, and serve with cucumber slices.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. Can freeze uncooked cakes for up to a month.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg