Crispy Shrimp Cakes with Dipping Sauce

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• 1/4 cup cornstarch 1/4 cup cornstarch
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• For the dipping sauce: For the dipping sauce:
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons water 2 tablespoons water
• 1 tablespoon sugar 1 tablespoon sugar
• 1 red chili, thinly sliced 1 red chili, thinly sliced

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a food processor, pulse the shrimp until finely chopped.
2. 2.
   In a large bowl, combine the minced shrimp, garlic, shallots, green onions, red chili, cilantro, mint leaves, cornstarch, flour, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the mixture into small patties, about 2 inches in diameter.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
5. 5.
   Fry the shrimp cakes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
6. 6.
   In a small bowl, whisk together the fish sauce, lime juice, water, sugar, and sliced red chili to make the dipping sauce.
7. 7.
   Serve the crispy shrimp cakes hot with the tangy dipping sauce on the side.

Treat your ingredients with care...

• Shrimp — Make sure the shrimp is peeled and deveined before using. You can also use pre-packaged frozen shrimp, just make sure to thaw them properly before processing.
• Garlic — Mince the garlic finely to ensure it distributes evenly throughout the shrimp cakes.
• Shallots — Finely chop the shallots to add a subtle onion flavor to the mixture.
• Red chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder heat.
• Fresh herbs — Use fresh cilantro and mint leaves for the best flavor. Chop them finely to incorporate them evenly into the shrimp mixture.

Tips & Tricks

• For extra crispiness, refrigerate the shaped shrimp cakes for 30 minutes before frying.
• Serve the shrimp cakes immediately after frying to maintain their crunchiness.
• If you prefer a spicier dipping sauce, add more sliced chili or a dash of chili sauce.
• You can make the shrimp cakes ahead of time and reheat them in the oven before serving.
• Experiment with different herbs like Thai basil or lemongrass to add unique flavors to the shrimp cakes.

Serving advice

Serve the Crispy Shrimp Cakes as an appetizer with the tangy dipping sauce on the side. They can also be enjoyed as a main course accompanied by steamed rice and a side of fresh salad.

Presentation advice

Arrange the golden shrimp cakes on a platter and garnish with additional fresh herbs, such as cilantro or mint leaves. Place the dipping sauce in a small bowl next to the cakes. The vibrant colors and crispy texture of the shrimp cakes will make for an enticing presentation.