1/3 Photos of Thai Shrimpcakes
These delicious Shrimpcakes are served with the recipe I posted for Chili Lime Sauce, or Sweet Chili Sauce. I use Franks Sweet Chili Sauce. It's a new product and can be found with Franks Red Hot Sauce in the grocery store. Either way, they are wonderful! NOTE: Prep time includes time in the fridge.
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Units: US | Metric
- 16 uncooked large shrimp, peeled, deveined (about 1 pound)
- 1 large egg
- 1 green onion, sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh cilantro, minced
- 1/2 teaspoon sriracha sauce (found in the International section in the supermarket)
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 2 cups panko breadcrumbs, divided (breadcrumbs)
- 2 tablespoons peanut oil (or more)
- 1Coarsely chop shrimp in processor.
- 2Add egg, green onion, lemon juice, mustard, cilantro, Sriracha sauce, salt, and pepper. Blend in using on/off turns.
- 3Add 1 cup panko and blend in using on/off turns.
- 4Form mixture into twelve 3-inch" diameter cakes.
- 5Roll cakes in remaining 1 cup panko.
- 6Transfer cakes to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover, and refrigerate.).
- 7Heat 2 tablespoons peanut oil in heavy large skillet, over medium-high heat.
- 8Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- 9Place on paper towels to absorb any oil after frying.
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Nutritional Facts for Thai Shrimpcakes
Serving Size: 1 (117 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 632.3
- Calories from Fat 202
- Total Fat 22.5 g
- Saturated Fat 4.4 g
- Cholesterol 163.5 mg
- Sodium 1811.1 mg
- Total Carbohydrate 80.4 g
- Dietary Fiber 5.3 g
- Sugars 7.4 g
- Protein 25.7 g
The following items or measurements are not included: