Thai Shrimpcakes
photo by Muffin Goddess
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 16 uncooked large shrimp, peeled, deveined (about 1 pound)
- 1 large egg
- 1 green onion, sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh cilantro, minced
- 1⁄2 teaspoon sriracha sauce (found in the International section in the supermarket)
- 1⁄2 teaspoon salt
- 1 pinch ground black pepper
- 2 cups panko breadcrumbs, divided (breadcrumbs)
- 2 tablespoons peanut oil (or more)
directions
- Coarsely chop shrimp in processor.
- Add egg, green onion, lemon juice, mustard, cilantro, Sriracha sauce, salt, and pepper. Blend in using on/off turns.
- Add 1 cup panko and blend in using on/off turns.
- Form mixture into twelve 3-inch" diameter cakes.
- Roll cakes in remaining 1 cup panko.
- Transfer cakes to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover, and refrigerate.).
- Heat 2 tablespoons peanut oil in heavy large skillet, over medium-high heat.
- Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Place on paper towels to absorb any oil after frying.
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Reviews
-
Yummm, that's all I want to say Kiss the Cook. These pancakes are so delicious, I can't stand it. Wow, were they good, quick and easy to make. All the flavors blend beautifully together to create something very special. The shrimp cakes are crispy, have a lovely texture and taste amazing. They were a lovely lunch, only wish I would have made the whole batch. Thanks so much for sharing. Made for Fall Pac 2011.