Ingredients for Thai Shrimpcakes
- Large Shrimp
- 1 large egg
- Green Onion
- Fresh Lemon Juice
- Dijon Mustard
- Fresh Cilantro
- Sriracha Sauce
- Salt to taste
- Ground Black Pepper
- Panko Breadcrumbs
- Peanut Oil
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How to Make Thai Shrimpcakes
- Finely chop the cilantro, green onions, and garlic.
- In a large bowl, combine the shrimp, ground pork, chopped cilantro, green onions, garlic, red pepper flakes, fish sauce, lime juice, and egg. Gently mix until just combined. Do not overmix.
- Season with salt and white pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the shrimp to firm up.
- Heat about 1 inch of oil in a large skillet over medium-high heat. The oil is ready when a small pinch of batter sizzles immediately.
- Using a spoon or a small ice cream scoop, carefully drop spoonfuls of the shrimp mixture into the hot oil, flattening slightly to create patties.
- Cook the shrimp cakes for 2-3 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; work in batches if necessary.
- Remove the cooked shrimp cakes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite chili sauce (we recommend our chili lime sauce or Frank's Sweet Chili Sauce!).
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
29g
Fat
22g
Carbs
26g
