Mini Thai Shrimp Cakes With Sweet Chili Dipping Sauce Recipes

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THAI SHRIMP CAKES



Thai Shrimp Cakes image

Thai shrimp cakes are very tasty appetizers with very memorable flavors that come from fresh ingredients used in this recipe. With the use of fresh ingredients like garlic, shallots, kaffir lime leaves, lime juice, cilantro stems, and ground white pepper, this Thai starter will leave you wanting more.

Provided by Suwanee

Categories     Easy

Time 30m

Yield 4

Number Of Ingredients 13

8 oz raw shrimp
1/3 cup ground pork
1 egg
1/2 cup bread crumbs
1/3 cup shallots, chopped small
4 cloves garlic, minced
1/3 cup cilantro stems, chopped 2 inches long
2 kaffir lime leaves- finely chopped, check the freezer section of the Asian market
1/2 tsp ground white pepper
1 1/2 Tbsp fish sauce
2 tsp fresh lime juice
1 tsp baking powder
Oil for pan-frying, as needed

Steps:

  • Remove shells, veins, and tail of shrimp, add to a food processor.
  • Add all other ingredients to the food processor and mix until well blended.
  • Remove the mixture to a bowl, have a plate ready to place the patties on. Roll the mixture into golf ball-sized patties.
  • Heat a skillet on medium heat, add 2 Tbsp of oil, cook the shrimp cakes, 6 or so pieces at a time, until light golden brown (2-3 mins). Flip them over and cook for 2 minutes more and place them on a plate lined with a paper towel to let cool. Finish cooking the rest of the patties.

Nutrition Facts : Calories 269 calories, Sugar 2.5 g, Sodium 735.5 mg, Fat 16.5 g, SaturatedFat 11.9 g, TransFat 0 g, Carbohydrate 15.6 g, Fiber 2.2 g, Protein 16.7 g, Cholesterol 139.4 mg

MINI THAI SHRIMP CAKES WITH SWEET CHILI DIPPING SAUCE



Mini Thai Shrimp Cakes with Sweet Chili Dipping Sauce image

Provided by Emily Clifton - Nerds with Knives

Time 1h

Number Of Ingredients 15

1 pound 500g medium or large shrimp, shelled and de-veined
3 scallions (thinly sliced)
2 medium garlic cloves (minced or grated)
1 jalapeño pepper (seeded and minced)
Large handful fresh cilantro leaves and tender stems (plus extra for garnish)
Finely grated zest of 1 lime
Kosher salt
1 tablespoon 15ml mayonnaise
2 tablespoons 20g cornstarch
1 large egg white
1/4 to 1/2 cup 100 to 200g panko-style breadcrumbs
Peanut or canola oil (for frying)
1/4 cup sweet chili sauce
2 tablespoon fish sauce
1 tablespoon lime juice

Steps:

  • Coarsely chop shrimp into 1/2-inch pieces. Set aside. Reserve a few tablespoons of sliced scallion greens for serving.
  • Combine garlic, jalapeño, remaining scallions, cilantro, lime zest, and a large pinch of salt in the bowl of a food processor. Pulse until everything is finely minced. Add half of the shrimp, the mayo, the cornstarch, and the egg white. Pulse until the mixture forms a coarse paste, about 5 or 6 pulses. Add the remaining shrimp and pulse two or three times to combine everything. Some of the shrimp will be chunkier.
  • Transfer the mixture to a bowl and add 1/4 cup of the panko breadcrumbs. Fold in with a spatula or your hands. The mixture should be soft and should just hold its shape if you form a ball. If it's too soft, add more breadcrumbs a little at a time until a ball just holds together. It will stiffen up more when it gets cold. Chill mixture for at least 30 minutes and up to a day.
  • Once chilled, use wet hands and a tablespoon (or portioning scoop) to form the mixture into bite-sized patties. Transfer to a large plate as you go. When all the patties are formed, heat a few tablespoons of oil in a large skillet over medium high heat until shimmering. Fry patties in batches until golden brown and cooked through, turning once, 3 to 4 minutes total.
  • To make the dipping sauce, mix sweet chili sauce, fish sauce and lime juice together.
  • Serve warm, scattered with cilantro and finely sliced scallions along with dipping sauce.

THAI SHRIMP CAKES WITH SWEET CHILI SAUCE RECIPE



Thai Shrimp Cakes with Sweet Chili Sauce Recipe image

[Photographs: Leela Punyaratabandhu] These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet...

Provided by Leela Punyaratabandhu

Categories     Appetizer     Appetizers and Hors d'Oeuvres

Time 30m

Yield 4

Number Of Ingredients 8

2 pounds peeled shrimp, cold
4 large cloves garlic, peeled and minced (about 2 tablespoons minced)
1 1/2 teaspoons kosher salt
3 cilantro roots or 3 tablespoons finely-chopped cilantro stems (see note)
1 teaspoon ground white pepper
1 1/2 teaspoons baking powder
Approximately 2 cups of Japanese-style bread crumbs
2 quarts vegetable oil

Steps:

  • Add shrimp garlic, salt, cilantro, white pepper, and baking powder to bowl of food processor. Pulse until smooth paste is formed, scraping down sides of bowl as necessary. Run processor continuously until mixture becomes smooth and sticky, about 15 seconds. Transfer shrimp mixture to a large bowl and refrigerate it for at least 10 minutes.
  • Place bread crumbs in a shallow pie plate. Heat oil in a Dutch oven or wok to 325°F as registered on an instant read or deep-frying thermometer.
  • Roughly divide the shrimp mixture in the bowl into four equal portions. Divide each portion again into four portions to form 16 equal piles.
  • Form each portion of shrimp mixture into a patty about 3 1/2 inches in diameter. Roll each patty in the bread crumbs and gently lower it into the hot oil. The shrimp cakes puff up quite considerably in the oil, so make sure you don't overcrowd your frying vessel.
  • Flip the shrimp cakes over a few times while they're frying. Once they're golden brown, fish them out onto a paper towel-lined plate.
  • Serve the shrimp cakes immediately with Thai sweet chili sauce. This Recipe Appears In My Thai: Thai Shrimp Cakes with Sweet Chili Sauce

Nutrition Facts : Calories 383 kcal, Carbohydrate 41 g, Cholesterol 3 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, Sodium 1063 mg, Sugar 3 g, Fat 21 g, ServingSize serves 4, UnsaturatedFat 0 g

THAI-INSPIRED SHRIMP CAKES



Thai-Inspired Shrimp Cakes image

These are very tasty little appetizers! Serve them alongside some sweet Thai chili sauce for dipping. They're delicious hot or at room temperature. Keep the size fairly small and flat so that they cook through quickly!

Provided by Rebekah Rose Hills

Categories     Shrimp Recipes

Time 30m

Yield 4

Number Of Ingredients 15

1 pound frozen medium shrimp - thawed, shelled, and deveined
1 small carrot, peeled
5 drained, canned water chestnuts, diced
3 tablespoons finely chopped cilantro, or more to taste
1 large egg white
2 teaspoons rice wine vinegar
1 teaspoon cornstarch
1 teaspoon hoisin sauce
1 teaspoon sesame oil
½ teaspoon ground ginger
½ teaspoon fish sauce
¼ teaspoon white sugar
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons cooking oil, or as needed

Steps:

  • Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).
  • Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.
  • Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.
  • Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 0.7 g, Protein 19.7 g, SaturatedFat 1.5 g, Sodium 434.2 mg, Sugar 1.5 g

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE



Shrimp Cakes with Chili-Lime Cream Sauce image

A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.

Categories     Food Processor     Mustard     Onion     Pepper     Appetizer     Fry     Shrimp     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian

Yield Makes 6 first-course servings

Number Of Ingredients 12

16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Chili-Lime Cream Sauce

Steps:

  • Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
  • Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
  • Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

SWEET CHILI THAI SAUCE



Sweet Chili Thai Sauce image

A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.

Provided by Tania Hobson

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 24

Number Of Ingredients 8

1 cup water
1 cup rice vinegar
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
2 teaspoons hot chile pepper, minced
2 teaspoons ketchup
2 teaspoons cornstarch

Steps:

  • Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Nutrition Facts : Calories 33.9 calories, Carbohydrate 8.7 g, Sodium 5 mg, Sugar 8.4 g

THAI-STYLE SHRIMP CAKES WITH SWEET CHILI DIPPING SAUCE RECIPE



Thai-Style Shrimp Cakes With Sweet Chili Dipping Sauce Recipe image

Categories     Shellfish     Appetizer     Fry

Number Of Ingredients 13

1 pound medium or large shrimp, shelled and de-veined
3 pieces scallions, thinly sliced
2 cloves medium garlic cloves, minced or grated
1 pieces jalapeño pepper, seeded and minced
1 handful fresh cilantro leaves and tender stem
1 piece Finely grated zest of 1 lime
1 pinch Kosher salt
1 tablespoons mayonnaise
2 tablespoon cornstarch
1 piece large egg white
1/4 - 1/2 cup panko-style breadcrumb
1 Peanut or canola oil, for frying
1 sweet chili sauce

Steps:

  • 1. Coarsely chop shrimp into 1/2-inch pieces. Set aside. Reserve a few tablespoons of sliced scallion greens for serving.
  • 2. Combine garlic, jalapeño, remaining scallions, cilantro, lime zest, and a large pinch of salt in the bowl of a food processor. Pulse until everything is finely minced. Add half of the shrimp, the mayo, the cornstarch, and the egg white. Pulse until the mixture forms a coarse paste, about 5 or 6 pulses. Add the remaining shrimp and pulse two or three times to combine everything. Some of the shrimp will be chunkier.
  • 3. Transfer the mixture to a bowl and add 1/4 cup of the panko breadcrumbs. Fold in with a spatula or your hands. The mixture should be soft and should just hold its shape if you form a ball. If it's too soft, add more breadcrumbs a little at a time until a ball just holds together. It will stiffen up more when it gets cold. Chill mixture for at least 30 minutes and up to a day.
  • 4. Once chilled, use wet hands and a tablespoon (or portioning scoop) to form the mixture into bite-sized patties. Transfer to a large plate as you go. When all the patties are formed, heat a few tablespoons of oil in a large skillet over medium high heat until shimmering. Fry patties in batches until golden brown and cooked through, turning once, 3 to 4 minutes total.

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