Description
Delicious and crispy Thai shrimp cakes made with fresh ingredients and a touch of spice, perfect as an appetizer or a light main course.
Ingredients
- 8 oz (230g) raw shrimp (roughly chopped, peeled, and deveined)
- 2 tablespoons red curry paste
- 1 large egg
- 2 teaspoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons coconut milk
- 1/4 cup long beans or green beans (chopped)
- 2 tablespoons Thai basil leaves (roughly chopped)
- 2 tablespoons oil (for frying)
- 1/4 cup Thai sweet chili sauce (for serving)
- 1 tablespoon fresh lime juice
- 2 teaspoons coriander leaves (cilantro, chopped)
- 1 teaspoon ginger (minced)
Instructions
- Prepare the Sweet Cilantro Sauce by whisking together the Thai sweet chili sauce, lime juice, and coriander leaves. Set aside.
- Chill the shrimp on a plate in the freezer for 15 minutes.
- Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar, and coconut milk in a food processor and blend until smooth, about 30 seconds.
- Transfer the mixture to a bowl and gently fold in the chopped green beans and Thai basil leaves.
- Cook a small sample in a skillet to taste and adjust seasoning if needed.
- Heat a large skillet over medium heat and coat with oil. Drop tablespoon-sized portions of the shrimp mixture into the skillet, flattening gently.
- Fry until golden brown, about 2 minutes per side, making around 10 patties.
- Serve warm with the Sweet Cilantro Sauce on the side.
Notes
Experiment with different herbs and adjust the spice level to your preference. Ensure the oil is hot before frying for the best crispiness.