Brace yourself for a delectable Thai Shrimp Cake recipe that packs a punch of flavor. This dish proudly features succulent shrimp, harmoniously blended with vibrant red curry. To finish off, we serve it with a drizzle of sweet chili sauce that perfectly complements the savory cake. You're in for a real treat!
Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.
¼ cup Thai sweet chili sauce, 1 tsp ginger root, 2 tsp dried cilantro, 1 tbsp lime juice
For the Shrimp Cakes:
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 and mix in the basil. Refrigerate it for at least 10 minutes.
8 oz shrimp, 2 tbsp red curry paste, 1 large egg, 2 tsp fish sauce, 1 tbsp white sugar, 2 tbsp coconut milk, 2 tbsp basil
Form the shrimp mixture into patties about 3 ½ inches in diameter. Roll each patty in the bread crumbs untill coated.
2 cups bread crumbs
Heat a large skillet over medium heat. When hot pour in the oil and bring it to 325°F.
vegetable oil
Gently lower the shrimp cakes into the hot oil. They will puff up quite considerably in the oil, so make sure you don't overcrowd your frying vessel.
Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side.
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