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Spicy Thai Shrimp Cakes

These Spicy Thai Shrimp Cakes are a flavor-packed treat featuring a crispy outer layer and succulent shrimp filling, perfect for gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shrimp Cakes
  • 10.5 oz peeled and deveined shrimp Use wild-caught shrimp for the best flavor.
  • 1 piece egg Helps bind the mixture.
  • 3 tablespoons red curry paste Use a high-quality brand with no added preservatives.
  • 1/4 cup coconut milk Canned full-fat coconut milk is recommended.
  • 3 pieces makrut lime leaves Essential for citrus flavor.
  • 1/2 cup long beans or green beans, chopped into 1/4 inch pieces Adds wonderful crunch.
  • 1 teaspoon fish sauce Essential for authentic flavor.
  • 1 teaspoon sugar Balances the heat of the curry.
  • 1.5 cups panko breadcrumbs Provides the perfect crunch when fried.
  • Oil for frying Use a neutral oil with a high smoke point.
  • Fresh cucumber slices for serving Serves as a refreshing palate cleanser.
For the Dipping Sauce
  • 1/4 cup white vinegar
  • 1/4 cup sugar Creates a sweet and tangy balance.
  • 1/4 piece red bell pepper or another mild red pepper
  • 1 clove garlic
  • 1 piece Thai chili Adjust based on desired heat level.
  • 2 tablespoons crushed roasted peanuts For topping.
  • 2 sprigs cilantro, chopped Adds freshness.

Method
 

Preparation
  1. In a sauté pan, add the coconut milk and bring to a gentle boil over medium heat. Add the curry paste and stir constantly for 3-4 minutes until the mixture reduces to a thick paste. Transfer to a bowl and let it cool in the freezer for about 10 minutes.
  2. In a food processor, combine the shrimp and egg. Process until you achieve a fine paste-like consistency. Transfer this mixture to a large mixing bowl.
  3. To the shrimp paste, add the cooled curry paste, chopped long beans, makrut lime leaves, sugar, and fish sauce. Stir until everything is evenly mixed. Refrigerate for an additional 15-20 minutes.
  4. In a mortar and pestle (or a food processor), pound together red pepper, Thai chili, and garlic into a paste. In a small saucepan, combine this paste with sugar and vinegar. Simmer over low heat for 2-3 minutes until thickened. Set aside.
Cooking
  1. Take the cooled shrimp mixture and shape it into tablespoon-sized portions. Roll each ball in panko breadcrumbs until fully coated.
  2. In a deep pot, heat oil to about 350°F (175°C). Carefully drop in the shrimp cakes, frying in batches for 2-3 minutes or until golden brown. Drain on paper towels.
  3. Before serving, sprinkle the dipping sauce with crushed peanuts and chopped cilantro. Serve the shrimp cakes with fresh cucumber slices.

Notes

These shrimp cakes are freezer-friendly. Store un-fried cakes in the freezer for up to a month. Fry directly from the freezer when ready, adding a minute to cooking time.