Thai-Style Shrimp Cakes With Sweet Chili Dipping Sauce Recipe

By [e-mail]

Ingredients

• 1 1 1 pound (500g) medium or large shrimp, shelled and de-veined
• 3 3 3 scallions, thinly sliced
• 2 2 2 medium garlic cloves, minced or grated
• 1 1 1 jalapeño pepper, seeded and minced
• Large handful Large handful fresh cilantro leaves and tender stems (plus extra for garnish)
• 1 grated zest of 1 lime
• Kosher salt
• 1 1 1 tablespoon (15ml) mayonnaise
• 2 2 2 tablespoons (20g) cornstarch
• 1 1 1 large egg white
• 1/4 to 1/2 1/4 to 1/2 to 200g) (100 to 200g) panko-style breadcrumbs
• Peanut or canola oil, for frying
• 1 1 1 recipe Sweet Chili Dipping Sauce (see note above)

Details

Servings 12
Adapted from seriouseats.com

Preparation

Step 1

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. Serve warm, scattered with cilantro and finely sliced scallions along with dipping sauce.