Thai Shrimp Cakes Recipe
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Ingredients:
2 cups/ 1 1/4 lb/ 500
g
1/4 cup/ 2 oz/ 50 g
1 tsp/ 5 g
2
1
1 tbsp/ 15 ml
1 tbsp/ 15 ml
1 tsp/ 5 ml
1/4 cup/ 1 oz/ 25 g
2 tbsp/ 50 g
2 tbsp/ 50 g
Coriander
Dipping Sauce:
2 tbsp/ 50 g
1
1 clove
1 tsp/ 5 g
1/4 cup/ 60 ml
2 tsp/ 10 ml
1/2 tsp/ 2.5 ml
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raw peeled shrimp, deveined
chopped green onions (scallions)
chopped lemongrass
kaffir lime or lemon myrtle leaves
egg white
fish sauce
fresh lime juice
sweet chili pepper sauce or to taste
dry bread crumbs, from stale bread
chopped fresh mint
chopped fresh coriander
chopped fresh coriander
green onion, finely chopped
garlic, crushed
brown or palm sugar
rice or sherry vinegar
reduced-salt soy sauce
chili pepper sauce, optional
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Method:
-
Soak kaffir lime
or lemon myrtle leaves in boiling water for 15
minutes and finely chopped.
-
Grind the shrimp
in a food processor to roughly chop. Add green
onions, ground lemongrass, lime leaves, egg
white, fish sauce, lime juice, and chili sauce.
Blend again until just combined. Transfer
mixture to a bowl. Fold in bread crumbs, mint,
and coriander.
-
Shape mixture into
1 1/2 in/ 4 cm diameter patties. Place on a
plate lined with plastic wrap or thread 2-3
patties on a lemongrass skewer. Cove and
refrigerate for 30 minutes or until patties are
firm.
-
Preheat a barbecue
to a medium heat. Add patties. Cook for 2-3
minutes each side or until lightly browned.
Alternatively, heat a nonstick frying pan over a
medium heat. Lightly spray or brush with
unsaturated oil and pan-fry, or cook under a
medium grill or bake in the oven at 425 oF/
210 oC, but if baking, do not thread
onto lemongrass skewers.
-
To make sauce:
Place coriander, green onion, garlic, sugar,
vinegar and fish, soy and chili pepper sauce in
a bowl. Whisk to combine. Serve with shrimp
cakes for dipping.
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(serves 4) |
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