Thai Shrimp Cakes
Dried coconut, fresh ginger, fish sauce, and a couple of dashes of Sriracha lend Asian flavor to Thai Shrimp Cakes.
Dried coconut, fresh ginger, fish sauce, and a couple of dashes of Sriracha lend Asian flavor to Thai Shrimp Cakes.
These were fantastic even though I inadvertently added 12 oz of shrimp rather than the called-for 8 oz. I added about 1/3 of a yellow pepper and about an additional 1/2 cup of panko to account for the added moisture of the shrimp and peppers. I also combined it in a food processor so the texture of my shrimp cakes was a little finer than the recipe intended. I kept every other measurement exactly the same and these were a hit. I’ll defiitey make these again!
Made these tonight. They were great. Followed the recipe(ish). Doubled the ingredients. I blended 1/3 of the shrimp in the food processor, per peoples recommendations. I portioned the cakes using my 1/3 cup measuring cup to ensure they were equal size. Let chill in the fridge for a few hours before. Then added the panko and coconut crust just before frying. The only real variation from the recipe, was that I used sweetened coconut. I think it needed the sugar. Had I not used that, I would have added some brown sugar, honey, or sweet thai chili sauce to balance the flavours. My husband and I enjoyed immensely. Will definitely make again.
A few issues here. The biggest...the cakes just don't hold together. My solution...swapped the egg out for an egg white. I'm not convinced even the white is needed. Also...made the cakes early in the day and let them chill for several hours in the fridge. Second issue...these cakes are just not substantial enough. Solution...doubled the shrimp to a full pound. No one is getting fat on shrimp, I can assure you. Check the nutrition. Third issue...they are bland. Solution...doubled the ginger, the garlic, and the sriracha. Also, a touch of kosher salt, say 1/2 tsp., wouldn't hurt. That said, I used canola oil, not olive, because the pan needs to be really hot to get a crust on the cakes. Used mostly spray and a scant tsp of oil. Finally, I covered the pan after I flipped the cakes after 5 minutes to ensure the cakes cooked through. End result was delicious.
I thought the flavors were good, but there was too much coconut in it. I also had trouble with it staying in a patty while frying even though I refrigerated them for over 30 minutes. I used extra large eggs and that might have been the problem.
This is an awesome recipe. I usually have a bag of shrimp in my freezer and use it as a go to on busy nights when I still want a good dinner. This recipe is fairly quick and when finished seems like you spent so much time making it. The whole family loves this recipe and now ask for it whenever they see the bag of shrimp defrosting. These Shrimp Cakes are fabulous! I too made sure to refrigerate for a bit before cooking; no problems with falling apart. I served them with Jasmine Rice and a simple tossed salad.
When I lived in Hawaii, we got from the fish market, "fish cake". It was a fish 'paste' that made great fish cakes. While reading the posts about holding the cakes together, I decided to put the shrimp in a food chopper and fine chop it. I added a small layer of mayo on the formed cakes, added the Panko, and refrigerated for about an hour. Also just a hint of curry. This came out to be a perfect dish! Crisp, flavorful, and held together nicely. This will be an all time favorite. Good recipe.
Both my husband and I loved these shrimp cakes. So delicious and fairly easy. We had it with a ginger-bok choy salad mix I found at the grocery store. I followed the recipe as written, including weighing the shrimp. It made 4 small cakes. Definitely not enough for 4 people. My husband and I each ate 2. Our cakes did not fall apart like some reviewers, but I did chill them in the fridge for 5 minutes. Overall, a great recipe. I just wish it made more shrimp cakes!
Delicious! I made a fresh green salad with radish, cucumber and tomato dressed with oil and vinegar. These are easy as long as you have all the ingredients on hand. Great entertaining dish for summer!
Has anyone tried freezing these after cooking?
Home Run Recipe! I try several recipes a month and although most of them are good, this one was over the top with the combinations of flavors. Don't worry about getting unsweetened coconut. The sweetened works great. I couldn't find the unsweetened here where I live. My husband is a sauce guy and brought out a couple options. He said the flavors were so great that it didn't need sauce. It would just mask the great taste. He now likes these better than crab cakes. I chopped mine in the processor as well which made them hold together just fine. Also, I did use a little more oil to get a better crust on the other side when flipped.
Excellent. Doubled and made to recipe with one mistake, accidentally used the full measure of coconut in the patty mix, then had to put more in the panko coating. Oh, well. After forming and coating, lightly sprayed with oil and put in fridge for about 30min to set up. They were great. Served two per person on top of a Vietnamese noodle salad (from CL's tiger prawn, noodle and herb salad minus the prawns). Have also made using crab claw meat instead of shrimp. The Apr 2013 magazine had lots of quick & easy choices.
These have become a regular in our house! They are not difficult to make, as long as yo have all the ingredients on hand. Like some other reviewers, I had trouble keeping them together, so I decided to try baking them instead of frying. I bake my crab cakes, so I thought it would be a good solution for shrimp cakes & it was. About 20 min at 375 did the trick! One cake does not a serving make :) I double the recipe to serve four. Delicious!
Great recipe, nice change to crab cakes. I substitute red curry paste for the siracha for a better thai flavor.
The kids wouldn't eat them, but I didn't expect them to. Instead, my husband and I fought over the four shrimp cakes. I thought they might be dry or bland without a sauce to accompany the cakes, but the Sriracha made it very flavorful, and the cakes weren't at all dry. These were a wonderful, flavorful accompaniment to a thai-inspired salad.
Oh man these are unbelievably delicious. DH even did a little dance of pleasure after he tasted it. I made 1 1/2 batches and formed 2 cakes for each of the 3 of us. I also followed the advice of other reviewers and refrigerated the cakes for 45 minutes before cooking them up. I actually made a little tartar sauce to have on the side, but it wasn't necessary at all. Very Thai-like flavor. These would make excellent appetizers if done on a smaller bite-sized scale.
Excellent. One is too small for the serving size. I would recommend two. I also recommend putting them in the refrigerator before cooking so that they will hold together better. I thought the amount of spice was just right.
Delicious. Thank goodness I doubled the recipe since my husband ate three! I served these with Soba Noodle Salad (CL April, 2013) and roasted asparagus.
Really so wonderful. I love it and the two people I've made it for loved it. I'll make again when I want to wow someone.
This has become a regular in our dinner cycles. They are fun and easy to make. One thing I do is put them in the fridge for an hour before cooking. Helps keep them together better. Also, although we love spicy food, we found the spice of the chili sauce almost masks the other flavors. So, we do one teaspoon rather than two. They are so yummy!
Doubled this recipe and very glad we did! Served 2 cakes per person with a side dish of CL's Soba and Slaw Salad with Peanut Dressing (but omitted the shrimp in it to make it more of a side; and being that it was served with shrimp cakes). It is a little difficult to keep them together, but it is worth the time and effort! It's like having your sauce built into the shrimp cake - there is a spicy kick to these so cut back on the Sriracha if you are worried.
Loved these. Very hard to eat just one as serving size suggested.
Great flavor, easy to put together, had most of the ingredients on hand. To make the patties hang together better, I refrigerated them prior to cooking. I made them smaller and served as an appetizer with lime wedge.
Fun to make. Used the food processor for ginger garlic and cilantro and cut up shrimp and scallions with kitchen shears. Definitely double!
Really enjoyed this recipe, always double it. I chop half of the shrimp, grind the other half, preferred that consistency. Otherwise recipe is perfect. Have made several times, can omit fish sauce and add 2nd egg (I ran out!) or sub shrimp shell broth. Took to a ladies luncheon, devoured these at room temperature.
Love these! Full of flavor and easy to make. Definitely a keeper.
Really nice recipe; great combo of flavors! Need to figure out how to make the cake stay in shape; one fell apart. 4WW Pts per cake.
Holy cow! These are DELICIOUS! Kids raved over them.
An excellet dinner...enjoyed with Szechuan Noodle Salad (Cooking Light) and steamed broccoli!! Plan on serving two cakes per person
These were fantastic - very flavorful and fragrant - I served these with some steamed vegetables - I would recommend 2 cakes per person. These were very easy to make - I will be making these over and over again.
Just as good as other reviews. Will become a family favorite. Even my super picky 14 year old likes it.
These shrimp cakes came together very quickly, but the mix is very wet and I had to be super gentle when I coated the patties in the panko mixture. They came out great in the end and got rave reviews from my family. My husband proclaimed that this was the best meal he ever had - which says a lot since I love cooking and prepare meals all the time (most of them from CL :) ). I didn't have fish sauce and I had to use sweetened coconut (as I had it on hand). Also, we don't care for cilantro so I left that out, too. I served this with a green salad with honey Dijon dressing and peanut butter sauce from the CL Chicken Sate recipe. Will make this again!
I highly recommend these!
Delicious, super easy and flavorful. I will make it again for sure. I will double the recipe next time, it was too delcious to just make four patties. I didn't have the green onions on hand and had to use ground ginger and they were still wonderful.
This is so fast and flavorful. A wonderful use for bland frozen shrimp that have been lost in the freezer for a while! We're somewhat light eaters. but had no problem finishing off this recipe for 4. Would double it for more people. I liked chopping the shrimp by hand in order to get bigger 'chunks'.
This one is definitely going to become a regular in our home. Great flavors and fairly quick to put together, even though there are a lot of chopped and minced ingredients. On a hunch I added an extra teaspoon of siracha, doubled the fresh garlic and ginger, AND added and a teaspoon of Asian garlic-red chile sauce. I also added a teaspoon of lime zest. For guests I think I'd make the patties smaller and mix up a dipping sauce. I served it with a salad of mixed greens, roasted pecans, and orange wedges, with a squeeze of lime juice instead of dressing. It was a nice compliment to the savory and spicy of the shrimp cakes. Yum, yum, yum!
These were amazing! The flavors really pop and showcase the shrimp. I served mine at a dinner party along with the lime, for those counting cals, and with japanese steakhouse "Yum Yum" sauce, for those who weren't. Also made them slider-style (smaller patties) so there was more to go aroud. My grocery store usually has shrimp on sale so this may become a weekly treat!
This recipe is a keeper. Very easy to make and full of flavor. A bit spicy, so you might want to cut back on the hot sauce. I threw the shrimp in a food processor to chop, which was fast and easy. It only makes 4 patties so I'll double the recipe next time.