MINI THAI SHRIMP CAKES WITH SWEET CHILI DIPPING SAUCE
Provided by Emily Clifton - Nerds with Knives
Time 1h
Number Of Ingredients 15
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
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
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
THAI SHRIMP CAKES WITH SWEET CHILI SAUCE RECIPE
[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
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
SWEET CHILI THAI SAUCE
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
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-INSPIRED SHRIMP CAKES
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
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
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