Craving a taste of Thailand? Look no further than these crispy, flavorful Thai shrimp cakes! A delightful blend of succulent shrimp, aromatic herbs, and a perfectly balanced blend of sweet, sour, and spicy notes, these little patties are a culinary adventure in every bite. Whether you're a seasoned cook or a kitchen novice, this recipe is surprisingly simple to master, resulting in a dish that's both impressive and incredibly satisfying. Forget takeout – you'll be amazed at how easily you can recreate this authentic Thai street food favorite at home.
These crispy shrimp cakes are incredibly versatile, perfect as an appetizer, a light lunch, or even a delicious addition to a larger Thai-inspired meal. The vibrant flavors and satisfying crunch will quickly become a family favorite. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to making the best Thai shrimp cakes you've ever tasted!
Tools Needed
- Knife
- Kitchen Towel
- Small Pot
- Chopsticks
Ingredients
- Frozen Shrimp
- Corn Starch
- Salt: a pinch
- White Pepper: a little
- Egg Yolks
- Breadcrumbs
- Cooking Oil
Step-by-Step Instructions
Step 1. Prepare the Shrimp
- Defrost frozen shrimp by rinsing under warm water. Remove shells and make a small cut along the back to remove the shrimp wing.
- Rinse shrimp thoroughly until clean. Use corn starch to help clean seafood, removing impurities and whitening the shrimp.
- Pat shrimp dry with a kitchen towel to remove any fishy smell.
- Make shrimp paste using the back of a knife to press and smash the shrimp. This keeps the texture bouncy.
Step 2. Season and Rest the Shrimp Paste
- for about 200g of shrimp, add 18g of white pepper, a pinch of salt, a little white pepper, and one teaspoon of cornstarch. Mix and chop everything together using the back of the knife for about 10 minutes until sticky.
- Let the shrimp paste rest in the fridge for 10-15 minutes. Wash hands to prevent sticking.
Step 3. Shape, Coat, and Prepare for Frying
- Whisk egg yolks for dipping. Prepare breadcrumbs.
- Roll the paste into balls, flatten slightly, and press a small dent in the center. Dip in egg, coat with breadcrumbs (repeat for extra crispy cakes).
Step 4. Fry the Shrimp Cakes
- Heat oil in a small pot. Test if it's hot enough with a chopstick (bubbles) or a breadcrumb. Pan-fry the shrimp cakes, using less oil if possible. If not fully submerged, spin hot oil over them for even cooking.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Using the back of a knife to mash the shrimp maintains a bouncy texture.
- Pan-frying with less oil is a great option, especially overseas, where oil disposal can be tricky.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before using. This helps them crisp up nicely.
2. What can I substitute for fish sauce?
Soy sauce can be a good substitute, but it will alter the flavor slightly. Start with a smaller amount and adjust to taste.
3. How do I keep the shrimp cakes crispy?
Don't overcrowd the pan when frying. Fry in batches to ensure even browning and maintain crispiness. You can also drain them on a wire rack after frying.
So there you have it – a simple yet incredibly rewarding recipe for crispy Thai shrimp cakes. These flavorful little bites are perfect for any occasion, from a casual weeknight dinner to a more elaborate gathering. Enjoy the delicious results and the compliments that are sure to follow!