These Shrimp Cakes are really easy to make. Very simple and delicious. You can eat these with Thai Sweet Chilli Sauce and some jasmine rice or serve them as appetizers.
VIDEO: You can find a link to a video on how I made this dish on the bottom of this page.
Shrimp 2 pounds
Mushroom Soy Sauce 2 teaspoons
Fish Sauce 1/2 teaspoon
Ground White Pepper 1 teaspoon
Ground Black Pepper a pinch
Sugar 1 teaspoon
Baking Powder 1 1/2 teaspoons
Cilantro Stems Only or with Leaves 1/3 cup
Garlic 4-6 cloves
Chopped Water Chestnuts 1/3 cup (for a little crunch)
Salt a pinch (to season breadcrumbs)
Panko Bread Crumbs
Baking Pans or Big Plates:
1 for the panko breadcrumbs
1 for the formed shrimp cakes
1 for breaded shrimp cakes
1 covered with lined with paper towels for fried shrimp cakes
Lets Get Started:
Combine the first 9 ingredients in a food processor and blend it all until it is nice and smooth and sticky. Transfer the shrimp mixture in a mixing bowl. Add the chopped water chestnuts to the shrimp mixture and combine them together.
Cover the shrimp mixture with a plastic cover and refridgerate for 10-15 minutes.
While the shrimp is refridgerating, get a baking pan or big plate ready with the panko breadcrumbs and season the breadcrumbs with a pinch of salt. Get the rest of the baking pans or big plates that are listed above ready. Take the shrimp mixture out of the refridgerator. Form the shrimp mixture into 8 big shrimp cakes or 16 small shrimp cakes. (NOTE: They will puff up and expand when they are fried). Fry them up on medium-low heat until golden brown on both sides. Place them onto the baking pan or plate that has the paper towel for a minute or 2 to soak up the excess oil.
Plate them up and enjoy with a bowl of jasmine rice or by itself with sweet thai chilli sauce.
I hope you enjoy!
Here is a video on YouTube on how I made Panko Shrimp Cakes.