THAI SHRIMP CAKE RECIPE
This Thai Shrimp Cake is yet another appetizer that appeals to the crowd and my favorite item to order whenever we are in Thai restaurants
Ingredients:
- 1 large egg
- 1 tablespoon sugar
- 8 oz peeled and deveined raw shrimp, roughly chopped (250 g)
- 2 tablespoons red curry paste
- 2 teaspoon fish sauce
- 2 tablespoons oil
- 1/4 cup chopped long bean/ green beans (25 g)
- 2 tablespoons coconut milk
- 2 tablespoons roughly chopped Thai basil leaves
Sweet Chili Sauce:
- 1 teaspoon minced ginger
- 1 tablespoon fresh lime juice
- 1/4 cup Thai sweet chili sauce (65 ml)
- 2 teaspoon chopped coriander leaves, cilantro
DIRECTIONS
First, prepare the sweet cilantro sauce by whisking all the ingredients in a small bowl, then set aside.
Then, spread the shrimp on a plate and refrigerate them in the freezer for 15 minutes (this can ensure the elastic texture of the shrimp cakes). Meanwhile, prepare all of your other ingredients. Combine chilled shrimp, red curry paste, egg, fish sauce, sugar and coconut milk in a food processor or blender. Treat until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Stir in the green beans and basil.
Because different brands of curry pastes have different amounts of salt, you will first want to make a sample of the shrimp cake by sautéing 1 tablespoon of the mixture in a 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 oil to coat the pan, use a measuring spoon to place 1 tablespoon of batter in the pan. With a damp finger, slightly flatten the dough to about 1/2 "thick. Bake about 10 of these shrimp patties in the pan. Bake the cakes until golden brown on each side and baked, about 2 minutes per side. Wipe out the pan with a paper towel, make more patties from the remaining dough and cook in the same way. Serve with a side bowl of the sweet chili sauce. Happy Cooking Time.
