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Thai Shrimp Cakes
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Thai Shrimp Cakes
Recipe Amount:
10 Cakes
Serving Size:
1 Cake
Sodium per Serving (mg):
264
These shrimp cakes have similar texture and taste as fish cakes found in Filipino, Vietnamese, and Thai cooking. Tastes great with sriracha and sweet chili sauce!
Ingredients
- 1/2 Cup Canola Oil
- 1 lb Shrimp, De-Shelled, De-Veined
- 4 Garlic Clove - Peeled
- 1 Tsp Maple syrup
- 1 Eggs
- 1/4 Tsp White Pepper - Can substitute with black pepper
- 1/2 Cup Pork, Ground
- 2 Tbl Cornstarch
- 3/4 Cup Breadcrumbs, Panko
- 3/4 Cup Bread Crumbs, Plain, Homemade
Preparation
Step 1:
Preheat oil in a deep skillet between 350 degrees and 375 degrees. While the oil is heating, place the shrimp and garlic in a large food processor and pulse intermittently into an even paste, about 1 minute. Add the maple syrup, egg, pepper, pork and cornstarch, about 10 seconds. Remove the shrimp mixture and place in a medium bowl.
Step 2:
Place both breadcrumbs in a separate medium bowl. Take 2 to 3 tablespoons of the shrimo mixture and form into a ball. Place the ball into the bowl of breadcrumbs and press it into the breadcrumbs until it becomes flat and well coated on the bottom. Turn it over and press the other side into the panko, making sure to coat both sides thoroughly. Tap off any excess and prepare to fry.
Step 3:
Fry in small batches for about 2 minutes on each side, until golden brown and cooked through. Transfer to a wire rack to drain. The cooked shrimp can be kept in a 250 degree oven until you are finished frying and ready to serve.
Step 4:
Step 5:
Step 6:
Links to Any Ingredients Used
Variations
Additional Notes
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
1 Cake
Calories (kCal):
260
Fat (g):
16
Cholesterol (mg):
90
Sugar (g):
0
Protein (g):
11
Fiber (g):
0
Sodium (mg):
264
Potassium (mg):
139