THAI SHRIMP CAKES
Provided by Molly O'Neill
Categories easy, quick, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 10
Steps:
- If using lemon grass, remove outer 2 layers. Quarter the pieces lengthwise. Cut across in very thin slices.
- Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
- Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 3 minutes per side.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams
THAI SHRIMP CAKE
Thai Shrimp Cake - best Thai shrimp cake recipe loaded with shrimp, red curry, long beans and served with sweet chili sauce. So good!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 17m
Number Of Ingredients 13
Steps:
- Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.
- Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes(this can ensures the springy texture of the shrimp cakes). Meanwhile get all your other ingredients ready. Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar and coconut milk in a food processor or blender. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Mix in the green beans and basil.
- Because different brands of curry pastes have differing amounts of salt you'll want to make a sample shrimp cake first by saute 1 tablespoon of the mixture in a skillet(frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.
- Heat a large skillet over medium heat. First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon to drop 1 tablespoon of the paste into the skillet. With a damp finger, flatten the paste slightly to about 1/2" thick. Make about 10 of these shrimp patties in the skillet.Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way. Serve with a side bowl of the Sweet Chili Sauce.
Nutrition Facts : Calories 152 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 5 people, Sodium 586 milligrams sodium, Sugar 9 grams sugar
THAI-INSPIRED SHRIMP CAKES
These are very tasty little appetizers! Serve them alongside some sweet Thai chili sauce for dipping. They're delicious hot or at room temperature. Keep the size fairly small and flat so that they cook through quickly!
Provided by Rebekah Rose Hills
Categories Shrimp Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).
- Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.
- Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.
- Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 0.7 g, Protein 19.7 g, SaturatedFat 1.5 g, Sodium 434.2 mg, Sugar 1.5 g
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- Prepare Shrimp Cake Mixture:Remove and discard shrimp tails. Use a sharp chef's knife to finely chop shrimp, or pulse in a food processor until finely chopped. Place shrimp in a bowl, along with egg, 3/4 cup panko, bell pepper, shallots, cilantro, mayonnaise, lime juice, fish sauce, Thai sweet chili sauce, and chili-garlic sauce (such as Sriracha). Mix until well-combined.Cover and refrigerate for 10 minutes.
- While shrimp mixture chills, prepare Chili Aioli by combining all aioli ingredients in a small bowl; stir with a whisk to combine. Set aside.
- Place remaining 3/4 cup panko breadcrumbs on a large rimmed plate. Remove shrimp mixture from fridge and use a 1/3 cup measure to carefully form mixture into 8 uniform patties; place on a parchment-lined baking sheet.Place each patty on plate with panko, and scatter with breadcrumbs until well-coated. Place coated shrimp cakes back on parchment-lined baking sheet.
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