Easy Thai Shrimp Cakes (Video Recipe)
If you love shrimp, you will love these Easy Thai Shrimp Cakes. They are so easy to make - the mixture actually gets made in a food processor, and then pan fried till crisp outside. Don't skip the Thai Sweet Chilli Sauce for dipping!
Servings 10 pieces
Calories 131kcal
Equipment
- Food Processor
Ingredients
- ¾ cup Onions finely chopped
- ¾ cup Celery finely chopped
- 500 g Shrimp or Prawns
- 1 Egg
- 1 tablespoon Garlic finely chopped
- 2 Thai Chillies finely chopped
- 1 tablespoon Fish Sauce
- ½ cup Rice Flour
- ½ cup Cilantro / Coriander roughly chopped
- Salt to taste
- 3-4 tablespoons Oil
Instructions
- In a food processor, add onions, celery, shrimp, egg, garlic, thai chillies, fish sauce, rice flour, cilantro (I forgot to add this in the video but this adds a ton of flavor) and salt. Blend till mixed well but still slightly chunky.
- Heat oil in a skillet, and using an ice cream scooper, scoop the mixture on the pan. Use the back of a spatula to flatten it into cakes or cutlets. Cook on each side for 5-6 minutes, and take the shrimp cakes out on a tissue lined plate. Repeat till all the mixture is used. Serve hot with Thai sweet chilli sauce.
Notes
- Shrimp: Use either fresh or frozen shrimp. Make sure the shrimp is cleaned, deveined and thawed to room temperature
- Store mixture: The mixture can be made ahead and stored in the fridge for 5-6 hours. Make sure to bring it to room temperature before cooking
- Rice Flour: Rice flour can easily be swapped with bread crumbs
Nutrition
Calories: 131kcal | Carbohydrates: 8g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 142mg | Sodium: 543mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 1mg