Crispy pan-fried shrimp cakes infused with aromatic Thai green curry paste, fresh herbs, and lime. These flavorful patties bring authentic Thai flavors to a familiar format, served with sweet chili dipping sauce for the perfect balance of heat and sweetness.
Recipe Details
Ingredients
- 600g large shrimp, peeled and deveined
- 30ml Thai green curry paste
- 15ml fish sauce
- 30ml fresh lime juice
- 1 large egg
- 60g panko breadcrumbs
- 30g fresh cilantro, chopped
- 20g Thai basil, chopped (or regular basil)
- 3 stalks scallions, finely chopped
- 15g fresh ginger, grated
- 3 cloves garlic, minced
- 1 small red chili, finely minced (optional)
- 45ml coconut oil for frying
- 120ml sweet chili sauce for serving
- 1 small cucumber, diced for garnish
- for serving lime wedges
- to taste salt
Instructions
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Roughly chop half the 600g large shrimp and place in a food processor. Add 30ml Thai green curry paste, 15ml fish sauce, 30ml fresh lime juice, and 1 large egg. Pulse until mixture forms a paste.
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Finely dice remaining shrimp and transfer to a bowl along with the shrimp paste.
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Add 60g panko breadcrumbs, 30g fresh cilantro, 20g Thai basil, 3 stalks scallions, 15g fresh ginger, 3 cloves garlic, and 1 small red chili if using. Mix gently until just combined.
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Season with to taste salt. The mixture should hold together when pressed. If too wet, add more panko.
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With wet hands, form mixture into 8 patties about 7cm (3 inches) in diameter. Place on a plate and refrigerate for 15 minutes to firm up.
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Heat 45ml coconut oil for frying in a large non-stick skillet over medium heat.
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Carefully place shrimp cakes in the skillet and cook for 3-4 minutes per side until golden brown and cooked through.
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Transfer to paper towels to drain briefly.
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Serve hot with 120ml sweet chili sauce for serving for dipping, garnished with 1 small cucumber and for serving lime wedges.
Tips
Shrimp Preparation: Use large, fresh shrimp for best texture. Pat completely dry before processing to prevent watery cakes.
Texture Balance: The combination of minced and chopped shrimp creates the perfect texture - smooth binding with distinct shrimp pieces.
Curry Paste Quality: Use good quality Thai green curry paste for authentic flavor. Brands like Mae Ploy or Thai Kitchen work well.
Chilling Time: Don't skip the refrigeration step - it helps cakes hold together during cooking and prevents them from falling apart.
Cooking Tips: Medium heat prevents burning while ensuring cakes cook through. Don't flip too early or they may break apart.
Make-Ahead: Formed cakes can be refrigerated for up to 24 hours before cooking. They can also be frozen for up to 1 month.
Serving Ideas: Serve over jasmine rice with steamed vegetables, or as appetizers with various Asian dipping sauces. Perfect with a crisp white wine or Thai beer.