Description
These crispy Thai shrimp cakes offer a delightful crunch and bold Southeast Asian flavors. They are a perfect appetizer or light main course, served with a tangy sweet chili dipping sauce.
Ingredients
- 1 pound raw shrimp, peeled, deveined, tail-off
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon coconut milk or full-fat canned coconut cream
- 2 teaspoons fish sauce
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 small red chili, finely chopped
- Zest of 1 lime
- 1/4 cup chopped cilantro
- 2 tablespoons chopped Thai basil or sweet basil
- 1 egg white
- 1/4 cup panko breadcrumbs, plus more for coating
- Salt and black pepper to taste
- Oil for frying (vegetable or peanut oil)
- For the Sweet Chili Dipping Sauce:
- 1/3 cup rice vinegar
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon fish sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon water slurry
- 1 clove garlic, minced
- 1 teaspoon chili flakes or chopped fresh chili
Instructions
- Make the Sweet Chili Dipping Sauce: In a small saucepan, combine rice vinegar, water, sugar, fish sauce, garlic, and chili. Bring to a gentle simmer over medium heat until sugar dissolves. Add the cornstarch slurry and stir until the sauce thickens slightly (2–3 minutes). Remove from heat and let cool. Store in the fridge for up to a week.
- Prepare the Shrimp Cake Mixture: In a food processor, pulse the shrimp until roughly chopped. Add garlic, ginger, coconut milk, fish sauce, soy sauce, sugar, red chili, lime zest, cilantro, basil, egg white, and 1/4 cup panko. Pulse until the mixture comes together but still has some texture.
- Form the Cakes: Scoop about 2 tablespoons of mixture at a time and form into small patties. You should get about 10–12 cakes. Lightly press each cake into a plate of panko breadcrumbs to coat both sides for extra crispiness.
- Fry the Cakes: Heat oil in a non-stick skillet over medium heat. Once hot, add shrimp cakes in batches without overcrowding. Fry each side for 2–3 minutes or until golden brown and cooked through.
- Serve: Remove cakes with a slotted spoon and drain on paper towels. Serve hot with the sweet chili dipping sauce and lime wedges.
Notes
- This recipe makes approximately 10-12 shrimp cakes.
- The sweet chili dipping sauce can be made ahead and stored in the refrigerator for up to one week.
- Adjust the amount of red chili and chili flakes to your spice preference.
- For an air fryer version, preheat your air fryer to 375°F (190°C) and cook the cakes for 8-10 minutes, flipping halfway through, until golden and cooked through.
- Prep Time: 20 minutes mins
- Cook Time: 15 minutes mins
- Category: Appetizer, Main Course
- Method: Pan-fried
- Cuisine: Thai
Nutrition
- Serving Size: 2-3 cakes
- Calories: Approx. 250-300 per serving (will vary based on exact ingredients and frying)
- Sugar: Approx. 10-15g
- Sodium: Approx. 300-500mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 3-5g
- Unsaturated Fat: Approx. 10-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 1-2g
- Protein: Approx. 20-25g
- Cholesterol: Approx. 100-150mg
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