Description
Delicious and vibrant Thai shrimp cakes featuring fresh shrimp, red curry paste, and fragrant herbs, perfect for any occasion.
Ingredients
- 8 oz (230g) raw shrimp (roughly chopped, peeled, and deveined)
- 2 tablespoons red curry paste
- 1 large egg
- 2 teaspoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons coconut milk
- 1/4 cup long beans or green beans (chopped)
- 2 tablespoons Thai basil leaves (roughly chopped)
- 2 tablespoons oil
- 1/4 cup Thai sweet chili sauce for serving
- 1 tablespoon fresh lime juice
- 2 teaspoons coriander leaves (cilantro, chopped)
- 1 teaspoon ginger (minced)
Instructions
- Prepare the Sweet Cilantro Sauce by whisking together the Thai sweet chili sauce, lime juice, and coriander leaves. Set aside to let the flavors meld.
- Spread the shrimp on a plate and chill them in the freezer for 15 minutes.
- Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar, and coconut milk in a food processor. Blend until smooth, about 30 seconds.
- Transfer the shrimp mixture to a mixing bowl and fold in the chopped green beans and chopped Thai basil leaves.
- Cook a small sample in a skillet to taste and adjust seasoning if needed.
- Heat a large skillet over medium heat and coat it with 1 tablespoon of oil. Drop 1 tablespoon of the shrimp mixture into the skillet and flatten to about 1/2 inch thick.
- Fry approximately 10 shrimp patties until golden brown, about 2 minutes per side.
- Wipe the skillet and prepare additional patties following the same method.
- Serve warm with the prepared Sweet Cilantro Sauce on the side for dipping.
Notes
Experiment with different herbs, use fresh ingredients, and store leftovers in an airtight container for up to two days.
