Description
Tender Thai shrimp cakes infused with red curry flavors, perfect as an appetizer or easy weeknight dinner.
Ingredients
Scale
- 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 bean or green beans (chopped)
- 2 tablespoons Thai basil leaves (roughly chopped)
- 2 tablespoons oil
- 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: In a small bowl, whisk together the lime juice, sweet chili sauce, and chopped coriander leaves. Set this sauce aside.
- Chill the Shrimp: Spread the chopped shrimp on a plate and chill them in the freezer for about 15 minutes.
- Mix the Base: In a food processor or blender, combine the chilled shrimp, red curry paste, egg, fish sauce, sugar, and coconut milk. Process until smooth, about 30 seconds.
- Add the Veggies: Transfer the shrimp mixture to a mixing bowl and stir in the chopped green beans and Thai basil leaves until well combined.
- Taste Test: Make a sample shrimp cake first to get perfect seasoning. Sauté 1 tablespoon of the mixture in a skillet. Taste and adjust seasoning if necessary.
- Cook the Cakes: Heat a large skillet over medium heat and add 1 tablespoon of oil. Drop 1 tablespoon of the shrimp mixture into the skillet and flatten each cake to about 1/2 inch thick.
- Sizzle to Perfection: Cook the cakes until golden brown, about 2 minutes per side.
- Finish Up: Wipe out the skillet, repeat with remaining mixture, and serve with sweet chili sauce on the side.
Notes
Leftover shrimp cakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2 shrimp cakes
- Calories: 210
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 160mg