If you’ve ever wandered through the vibrant night markets of Bangkok or browsed authentic Thailand food recipes online, you’ve likely come across some form of crispy glden seafood cake. These crispy Thai shrimp cakes with sweet chili dipping sauce are a delicious twist on classic thai fish cakes, packed with bold Southeast Asian flavors, herbs, and a delicate crunch. Whether you’re new to asian shrimp cakes or looking for a crowd-pleasing shrimp appetizer, this recipe delivers big on taste, texture, and that signature Thai balance of salty, spicy, sweet, and sour. Plus, that sweet chili dipping sauce? It’s liquid gold.
Let’s dive into the best shrimp cakes recipe you’ll ever try.
Crispy Thai Shrimp Cakes with Sweet Chili Dipping Sauce
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Course
Cuisine South Asian, Thai
Food processor (or a sharp knife and mixing bowl if chopping by hand)
Non-stick skillet or frying pan
Mixing bowls
Zester or microplane (for lime zest)
Slotted spoon or spatula
Paper towels (for draining)
Small saucepan (for dipping sauce)
For the Shrimp Cakes
- 1 pound raw shrimp peeled, deveined, tail-off
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon coconut milk or full-fat canned coconut cream
- 2 teaspoons fish sauce
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 small red chili finely chopped (adjust to taste)
- Zest of 1 lime
- 1/4 cup chopped cilantro
- 2 tablespoons chopped Thai basil or sweet basil
- 1 egg white
- 1/4 cup panko breadcrumbs plus more for coating
- Salt and black pepper to taste
- Oil for frying vegetable or peanut oil
For the Sweet Chili Dipping Sauce
- 1/3 cup rice vinegar
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon fish sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon water slurry
- 1 clove garlic minced
- 1 teaspoon chili flakes or chopped fresh chili
Make the Sweet Chili Dipping Sauce First
In a small saucepan, combine rice vinegar, water, sugar, fish sauce, garlic, and chili. Bring to a gentle simmer over medium heat until sugar dissolves completely. Add the cornstarch slurry and stir until the sauce thickens slightly (2–3 minutes). Remove from heat and let cool. This sauce can be stored in the fridge for up to a week.
Prepare the Shrimp Cake Mixture
In a food processor, pulse the shrimp until roughly chopped. Add garlic, ginger, coconut milk, fish sauce, soy sauce, sugar, red chili, lime zest, cilantro, basil, egg white, and 1/4 cup panko. Pulse until the mixture comes together but still has some texture — you don’t want a shrimp paste, just a chunky mixture.
Form the Cakes
Scoop about 2 tablespoons of mixture at a time and form into small patties. You should get about 10–12 cakes. Lightly press each cake into a plate of panko breadcrumbs to coat both sides — this step gives them an extra crispy edge.
Fry the Cakes
Heat oil in a non-stick skillet over medium heat. Once hot (but not smoking), add shrimp cakes in batches without overcrowding the pan. Fry each side for 2–3 minutes or until golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels.
Serve Hot with Sweet Chili Sauce
Serve immediately with the sweet chili dipping sauce on the side and lime wedges for extra zing.
Pairings
These Thai shrimp cakes pair beautifully with both traditional Thai sides and more modern interpretations:
- Thai cucumber salad: Cool and crisp with a tangy dressing, the perfect contrast to crispy cakes.
- Sticky jasmine rice: Classic and grounding, letting the cakes shine.
- Thai shrimp soup (Tom Yum): If you're going all-in on Thai flavors, this spicy, sour soup is a beautiful starter.
- Light Riesling or Sauvignon Blanc: A crisp white wine cuts through the richness of the fried shrimp.
- Thai tea cake or thai recipes dessert: Finish your meal on a sweet note with something like a Thai tea-flavored sponge or mango sticky rice.
And if you’re leaning toward lighter, Mediterranean diet recipes for beginners, you can pair these cakes with a citrus-dressed herb salad or roasted vegetables — it’s a fusion that works.
FAQs
1. What type of shrimp should I use for Thai shrimp cakes?
Use raw, peeled, and deveined shrimp. Medium or large shrimp work best. Frozen shrimp is fine as long as it’s thawed and patted dry before use. Avoid pre-cooked shrimp as they’ll make the cakes rubbery.
2. Can I substitute shrimp with another seafood?
Yes, you can use white fish like cod or snapper to make thai fish cakes, or even a mix of shrimp and fish. If you're familiar with korean fish cake recipe textures, these will be softer but still satisfying.
3. Can I bake or air-fry these instead of frying?
Yes. For baking, brush the cakes with oil and bake at 400°F for 15–18 minutes, flipping once. In the air fryer, cook at 375°F for about 10–12 minutes. The result won’t be quite as crispy but still delicious and healthier.
4. Can I make these ahead of time?
Absolutely. Form the cakes and refrigerate them uncooked for up to 24 hours. They also freeze well — just thaw and fry when ready to eat.
5. Are these cakes spicy?
They have a gentle kick, thanks to the chili and ginger, but nothing overpowering. You can increase or decrease the chili based on your preference. If you're serving kids or spice-sensitive guests, just skip the fresh chili.
