Spicy Thai Shrimp Cakes

Delicious pan-fried shrimp cakes with a nice kick
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Prep Time 20 minutes
Cook Time 20 minutes
Refrigerate 2 hours
Total Time 2 hours 40 minutes
Course Appetizer
Cuisine Thai
Servings 4

Ingredients
  

Sauce

  • ¼ cup water
  • ¼ cup white distilled vinegar
  • 1 TBS fish sauce
  • ¼ cup brown sugar
  • ½ TBS ketchup
  • 2 TBS sambal chili sauce
  • 1  tsp cornstarch
  • 1½ TBS garlic squeeze tube
  • ½ TBS lime juice

Shrimp Cakes

  • 8 oz raw peeled and deveined shrimp
  • 1 TBS garlic squeeze tube
  • 1 TBS chopped fresh cilantro
  • 1 tsp sambal chili sauce
  • ½ tsp brown sugar
  • ½ tsp salt
  • ¼ tsp fish sauce
  • ½ tsp ground turmeric
  • 1 pinch cayenne pepper
  • 1 cup panko bread crumbs

Instructions
 

  • Mix sauce ingredients together; set aside.
  • Place remaining ingredients into the bowl of a food processor. Pulse on and off until mixture is smooth but not pureed. Put mixture in plastic wrap and refrigerate until chilled, 1 to 2 hrs.
  • Place panko crumbs on a plate. Divide (4) equal size portions of shrimp mixture and roll them around on the crumbs to coat. Shape into thin patties.
  • Heat oil in skillet over medium-high heat. When oil is hot, fry cakes until golden brown and cakes spring back to the touch, (~ 2 mins per side). Drain on paper towels.
  • Serve with sauce on the side.