Crispy Thai Shrimp Cakes with Sweet Chili Dipping Sauce
Equipment
- 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)
Ingredients
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
Instructions
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.