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Mini Thai Shrimp Cakes with Sweet Chili Dipping Sauce
5 from 3 votes

Mini Thai Shrimp Cakes with Sweet Chili Dipping Sauce

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.

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

Ingredients

  • 1 pound Shrimp 500g, medium or large, shelled and de-veined
  • 3 scallions thinly sliced
  • 2 garlic minced or grated, cloves
  • 1 jalapeno pepper seeded and minced
  • cilantro plus extra for garnish, large handful, fresh leaves and tender stems
  • lime finely grated zest of 1
  • kosher salt
  • 1 tablespoon mayonnaise 15ml
  • 2 tablespoons corn starch
  • 1 egg large, white
  • 1/4 to 1/2 cup panko-style breadcrumbs 100 to 200g
  • peanut oil for frying, or canola oil
For the dipping Sauce:
  • 1/4 cup sweet chili sauce
  • 2 tablespoon fish sauce
  • 1 tablespoon lime juice

Instructions

    Cup of Yum
  1. Coarsely chop shrimp into 1/2-inch pieces. Set aside. Reserve a few tablespoons of sliced scallion greens for serving.
  2. 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.
  3. 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.
  4. 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.
  5. To make the dipping sauce, mix sweet chili sauce, fish sauce and lime juice together.
  6. Serve warm, scattered with cilantro and finely sliced scallions along with dipping sauce.