Thai shrimp cakes
September 3, 2012 § 2 Comments
These zippy little shrimp cakes may be served as a meal or an appetizer. We had them recently as a meal, alongside some vegetable egg rolls and some bottled sweet and sour dipping sauce. The amount of panko bread crumbs you use will be dependent upon how juicy the shrimp are.
Thai shrimp cakes
12 ounces peeled and deveined shrimp, roughly chopped
1 jalapeno, deseeded and minced
2 garlic cloves, minced
2 tablespoons red curry paste
2 teaspoons fish sauce
1 tablespoons sugar
2 tablespoons coconut milk*
¼ cup chopped long beans or green beans
2 tablespoons minced basil
1 tablespoon minced red onion
2/3 cup panko bread crumbs (more or less)
oil for frying
Place the shrimp on a plate, and put into the freezer for about 15 minutes.
Place the partially frozen shrimp in a food processor or blender, along with the jalapeno, garlic, red curry paste, egg, fish sauce, sugar, and coconut milk. Process for a few seconds, until the mixture is combined, but still a little coarse.
Fold in the chopped green beans, minced basil, and the red onion. Stir in enough panko bread crumbs to hold together the mixture. Form into 20-24 cakes, using a little more than a tablespoon of mixture for each little cake. Cook the cakes in the hot oil in a frying pan, for about 2 minutes on each side, until the cakes are golden brown.
Serve alone or with a bottled sweet and sour sauce.
*We opened an entire can of coconut milk for this recipe, and then wondered what to do with the leftover coconut milk. We finally heated it until almost boiling, and then combined it with packaged orange-flavored gelatin, plus a little water to bring the liquid mixture to 2 cups. We refrigerated it according to package directions (tasty!).