THAI SHRIMP CAKES WITH SWEET CHILI SAUCE RECIPE
[Photographs: Leela Punyaratabandhu] These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet...
Provided by Leela Punyaratabandhu
Categories Appetizer Appetizers and Hors d'Oeuvres
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Add shrimp garlic, salt, cilantro, white pepper, and baking powder to bowl of food processor. Pulse until smooth paste is formed, scraping down sides of bowl as necessary. Run processor continuously until mixture becomes smooth and sticky, about 15 seconds. Transfer shrimp mixture to a large bowl and refrigerate it for at least 10 minutes.
- Place bread crumbs in a shallow pie plate. Heat oil in a Dutch oven or wok to 325°F as registered on an instant read or deep-frying thermometer.
- Roughly divide the shrimp mixture in the bowl into four equal portions. Divide each portion again into four portions to form 16 equal piles.
- Form each portion of shrimp mixture into a patty about 3 1/2 inches in diameter. Roll each patty in the bread crumbs and gently lower it into the hot oil. The shrimp cakes puff up quite considerably in the oil, so make sure you don't overcrowd your frying vessel.
- Flip the shrimp cakes over a few times while they're frying. Once they're golden brown, fish them out onto a paper towel-lined plate.
- Serve the shrimp cakes immediately with Thai sweet chili sauce. This Recipe Appears In My Thai: Thai Shrimp Cakes with Sweet Chili Sauce
Nutrition Facts : Calories 383 kcal, Carbohydrate 41 g, Cholesterol 3 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, Sodium 1063 mg, Sugar 3 g, Fat 21 g, ServingSize serves 4, UnsaturatedFat 0 g
SWEET CHILI THAI SAUCE
A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
Provided by Tania Hobson
Categories Appetizers and Snacks Spicy
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
Nutrition Facts : Calories 33.9 calories, Carbohydrate 8.7 g, Sodium 5 mg, Sugar 8.4 g
THAI SHRIMP CAKES
Thai shrimp cakes are very tasty appetizers with very memorable flavors that come from fresh ingredients used in this recipe. With the use of fresh ingredients like garlic, shallots, kaffir lime leaves, lime juice, cilantro stems, and ground white pepper, this Thai starter will leave you wanting more.
Provided by Suwanee
Categories Easy
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Remove shells, veins, and tail of shrimp, add to a food processor.
- Add all other ingredients to the food processor and mix until well blended.
- Remove the mixture to a bowl, have a plate ready to place the patties on. Roll the mixture into golf ball-sized patties.
- Heat a skillet on medium heat, add 2 Tbsp of oil, cook the shrimp cakes, 6 or so pieces at a time, until light golden brown (2-3 mins). Flip them over and cook for 2 minutes more and place them on a plate lined with a paper towel to let cool. Finish cooking the rest of the patties.
Nutrition Facts : Calories 269 calories, Sugar 2.5 g, Sodium 735.5 mg, Fat 16.5 g, SaturatedFat 11.9 g, TransFat 0 g, Carbohydrate 15.6 g, Fiber 2.2 g, Protein 16.7 g, Cholesterol 139.4 mg
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