Mini Thai Shrimp Cakes with Sweet Chili Dipping Sauce

Name: Mini Thai Shrimp Cakes with Sweet Chili Dipping Sauce
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12 -16 cakes
Ingredients: 1 pound (500g) medium or large shrimp, shelled and de-veined; 3 scallions; 2 garlic cloves; 1 Jalapeno pepper; Large handful fresh cilantro leaves and tender stems; Finely grated zest of 1 lime; kosher salt; 1 tablespoon 15ml mayonnaise; 2 tablespoons (20g) cornstarch; 1 large egg white; 1/4 to 1/2 cup (100 to 200g) panko-style breadcrumbs; peanut or canola oil; 1/4 cup Sweet chili sauce; 2 tablespoon fish sauce; 1 tablespoon lime juice

User Reviews

5.0

3 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings
12 -16 cakes
Course
Appetizer, Snacks
Cuisine
Asian, Thai, American

Mini Thai Shrimp Cakes with Sweet Chili Dipping Sauce

Reese Summers

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We can't have a party without making these delicious mini shrimp cakes, flavored with fresh cilantro, garlic and lime. They're like crab cakes, but much more affordable and interesting.

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Ingredients

Servings

1 pound (500g) medium or large shrimp, shelled and de-veined
3 scallions thinly sliced
2 garlic cloves minced or grated
1 Jalapeno pepper seeded and minced
Large handful fresh cilantro leaves and tender stems plus extra for garnish
Finely grated zest of 1 lime
kosher salt
1 tablespoon 15ml mayonnaise
2 tablespoons (20g) cornstarch
1 large egg white
1/4 to 1/2 cup (100 to 200g) panko-style breadcrumbs
peanut or canola oil for frying

For the dipping Sauce:

1/4 cup Sweet chili sauce
2 tablespoon fish sauce
1 tablespoon lime juice

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Instructions

Coarsely chop shrimp into 1/2-inch pieces. Set aside. Reserve a few tablespoons of sliced scallion greens for serving.
Combine garlic, jalapeño, remaining scallions, cilantro, lime zest, and a large pinch of salt in the bowl of a food processor. Pulse until everything is finely minced. Add half of the shrimp, the mayo, the cornstarch, and the egg white. Pulse until the mixture forms a coarse paste, about 5 or 6 pulses. Add the remaining shrimp and pulse two or three times to combine everything. Some of the shrimp will be chunkier.
Transfer the mixture to a bowl and add 1/4 cup of the panko breadcrumbs. Fold in with a spatula or your hands. The mixture should be soft and should just hold its shape if you form a ball. If it’s too soft, add more breadcrumbs a little at a time until a ball just holds together. It will stiffen up more when it gets cold. Chill mixture for at least 30 minutes and up to a day.
Once chilled, use wet hands and a tablespoon (or portioning scoop) to form the mixture into bite-sized patties. Transfer to a large plate as you go. When all the patties are formed, heat a few tablespoons of oil in a large skillet over medium high heat until shimmering. Fry patties in batches until golden brown and cooked through, turning once, 3 to 4 minutes total.
To make the dipping sauce, mix sweet chili sauce, fish sauce and lime juice together.
Serve warm, scattered with cilantro and finely sliced scallions along with dipping sauce.