I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.

Gallery

Recipe Summary

Servings:
8
Yield:
8 appetizer-size portions
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.

    Advertisement
  • Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.

  • Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

Cook's Notes:

If you don't have a food processor, just pile up the ingredients on a cutting and, using a large knife or cleaver, chop until you get a paste which actually takes less time and effort than you expect.

Start with 3/4 teaspoon kosher salt. You can fry up a small bit to check for seasonings before shaping and cooking all the patties.

If you can't find sambal chili paste, you can use an equal amount of freshly minced hot peppers.

If you're using a deep fryer to cook the cakes, you can shape them into small balls instead of flat patties.

Serve these with Thai-Style Sweet Chili Sauce.

Nutrition Facts

302 calories; protein 20.4g 41% DV; carbohydrates 20.7g 7% DV; fat 16.8g 26% DV; cholesterol 156.9mg 52% DV; sodium 579.5mg 23% DV. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2016
This was really delicious. Mine came out a little crispier on the outside than shown on the video but we loved them. I was using frozen shrimp so I gave them a rough chop and put them in the colander for a few minutes then blotted with a paper towel. They were still very moist inside. Served with the Thai-Style Sweet Chili Sauce and a cucumber salad. One pound of shrimp was more than enough to make a main course of this for two people. Read More
(3)

Most helpful critical review

Rating: 3 stars
02/15/2018
no matter how I cooked them the outside burns and the inside is soggy Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/12/2016
This was really delicious. Mine came out a little crispier on the outside than shown on the video but we loved them. I was using frozen shrimp so I gave them a rough chop and put them in the colander for a few minutes then blotted with a paper towel. They were still very moist inside. Served with the Thai-Style Sweet Chili Sauce and a cucumber salad. One pound of shrimp was more than enough to make a main course of this for two people. Read More
(3)
Rating: 5 stars
06/23/2017
Delicious!!! Love this recipe...easy to make and so impressive when guests drop by Read More
Rating: 5 stars
09/16/2019
This was delicious. Everyone in the house loved it. Made it exactly as written. Also made the sweet spicy chili sauce to dip. Everything was delicious. Read More
Advertisement
Rating: 5 stars
01/13/2017
I made this recipe with fresh/thawed shrimp. Neither one of us is a big eater but these shrimp paddies were GONE at the end of the meal with all the sides. I made baked sweet potatoes and a mixed green salad. IWSG!!!! Read More
Rating: 5 stars
10/22/2018
Very tasty...made with prawns and substituted tomato paste (with a couple of pinches of red pepper flakes) for chilli paste. Nice appy for sure! Read More
Rating: 5 stars
08/09/2018
Since we had 5 pounds of salad shrimp I used a pound and a half to make this wonderful dish. I put them in the food processor for a bit just to break them up. After that I pretty much went by the recipe except for me adding a little chipotle sauce to take it up a notch???? Read More
Advertisement
Rating: 4 stars
03/15/2020
I’m willing to go 4 stars, but I wasn’t crazy about the consistency. I made it exactly as the recipe specified. Flavors were very good. In my opinion, “fillers” like breading in the cakes would help mitigate the spongy texture of the shrimp. Read More
Rating: 3 stars
02/15/2018
no matter how I cooked them the outside burns and the inside is soggy Read More
Advertisement