Thai Shrimpcakes
Discover the irresistible flavors of Thai Shrimpcakes, a crispy and savory appetizer that brings a taste of Thailand to your table. Made with succulent shrimp, aromatic garlic, fresh cilantro, and a hint of fiery red chili, these patties are seasoned with tangy lime juice, fish sauce, and soy sauce for an authentic Thai twist. The shrimp mixture is blended to perfection, lightly textured, and coated with panko breadcrumbs for a golden, crunchy finish. Quick and easy, these shrimpcakes are pan-fried to perfection in just 10 minutes, making them ideal for busy weeknights or casual gatherings. Serve them warm with a side of sweet chili sauce for a dipping experience that’s equal parts sweet and spicy. Perfect for seafood lovers, this recipe combines fresh ingredients with bold flavors for a dish that’s sure to impress!
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Recipe Information
Ingredients
- 450 grams Raw shrimp, peeled and deveined
- 2 whole Garlic cloves, minced
- 2 whole Green onions, chopped
- 30 grams Fresh cilantro leaves, chopped
- 1 whole Red chili, finely chopped (optional)
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 1 whole Egg
- 60 grams Panko breadcrumbs
- 250 ml Vegetable oil
- 120 ml Sweet chili sauce (for dipping)
Instructions
Place the raw shrimp, garlic, green onions, cilantro, and red chili (if using) into a food processor.
Pulse the mixture until it is finely chopped but not pureed, keeping a slightly chunky texture.
Transfer the shrimp mixture into a large mixing bowl and add the fish sauce, soy sauce, lime juice, egg, and panko breadcrumbs. Mix until everything is well combined.
Using your hands, shape the mixture into small patties, about 6-8 cm in diameter. You should get approximately 10 shrimpcakes.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat.
Once the oil is hot, carefully add the shrimpcakes in batches, making sure not to overcrowd the pan.
Fry each shrimpcake for 2-3 minutes per side or until they are golden brown and cooked through.
Transfer the cooked shrimpcakes to a plate lined with paper towels to drain excess oil.
Serve the shrimpcakes warm with sweet chili sauce for dipping.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.7 g | 297% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 143.8 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 46.7 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 428 mg | 33% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
