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Spicy Thai Shrimp Cakes

These Spicy Thai Shrimp Cakes offer a flavor explosion with a crispy texture and juicy center, making them the perfect appetizer or light meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 20 cakes
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Shrimp Cakes
  • 10.5 oz peeled and deveined shrimp Fresh shrimp is best; frozen shrimp works too—just thaw in advance.
  • 1 large egg This will bind your cakes well.
  • 3 tbsp red curry paste Adjust according to your spice tolerance.
  • 1/4 cup coconut milk Look for canned coconut milk with no additives.
  • 3 pieces makrut lime leaves Center rib removed and very thinly julienned; substitute with lime zest if needed.
  • 1/2 cup long beans or green beans, chopped Adds crunch; you could also use a combination of beans and corn.
  • 1 tsp fish sauce Essential for that umami depth; substitute with soy sauce if allergic.
  • 1 tsp sugar Balances the flavors.
  • 1 1/2 cups panko breadcrumbs For that golden, crispy crust.
  • Oil for frying Canola oil is recommended, but vegetable oil works fine too.
For the Sweet Chili Sauce
  • 1/4 cup white vinegar Can substitute with rice vinegar for a milder taste.
  • 1/4 cup sugar Sweetness to balance the tangy vinegar.
  • 1/4 piece red bell pepper Feel free to experiment with different peppers.
  • 1 clove garlic Fresh garlic enhances flavor.
  • 1 piece Thai chili Add more or less depending on your heat preference.
  • 2 tbsp crushed roasted peanuts For an irresistible crunch.
  • 2 sprigs cilantro, chopped Fresh herbs brighten up the dish.

Method
 

Preparation
  1. In a sauté pan, add the coconut milk and bring it to a boil. Stir in the red curry paste and cook, stirring constantly for about 3-4 minutes, until it thickens into a fragrant paste. Transfer it to a bowl and pop it in the freezer to cool while you prep the rest.
  2. In a food processor, grind the shrimp and egg until finely minced—about 15 seconds. Avoid over-processing to keep some texture.
  3. Transfer the shrimp mixture to a mixing bowl. Add the cooled curry paste, long beans (or corn if using), makrut lime leaves, sugar, and fish sauce. Stir well to combine, then cover and refrigerate for at least 30 minutes.
Make the Sweet Chili Sauce
  1. In a mortar and pestle, pound together the red pepper, Thai chili, and garlic into a smooth paste. Transfer this to a small saucepan, adding the sugar and vinegar. Simmer over low heat for 2-3 minutes until slightly thickened. Turn off the heat and stir in crushed peanuts and cilantro.
Frying
  1. Once the shrimp mixture has chilled, take about 1 tablespoon of the mix and shape it into a small patty. Coat it in panko breadcrumbs, pressing gently to adhere.
  2. Heat oil in a frying pot over medium-high heat until it reaches 350°F. Fry the shrimp cakes in batches, cooking for about 2-3 minutes on each side until golden brown. Drain on a paper towel-lined plate.
Serving
  1. Arrange the hot shrimp cakes on a platter and serve alongside sweet chili sauce and fresh cucumber slices for a refreshing crunch.

Notes

Keep an eye on the oil temperature while frying to avoid burning or sogginess. Uncooked cakes can be stored in the fridge for up to 12 hours or frozen for up to 3 months.