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Thai Shrimpcakes

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“These delicious Shrimpcakes are served with the recipe I posted for Chili Lime Sauce, or Sweet Chili Sauce. I use Franks Sweet Chili Sauce. It's a new product and can be found with Franks Red Hot Sauce in the grocery store. Either way, they are wonderful! NOTE: Prep time includes time in the fridge.”
READY IN:
45mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Coarsely chop shrimp in processor.
  2. Add egg, green onion, lemon juice, mustard, cilantro, Sriracha sauce, salt, and pepper. Blend in using on/off turns.
  3. Add 1 cup panko and blend in using on/off turns.
  4. Form mixture into twelve 3-inch" diameter cakes.
  5. Roll cakes in remaining 1 cup panko.
  6. Transfer cakes to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover, and refrigerate.).
  7. Heat 2 tablespoons peanut oil in heavy large skillet, over medium-high heat.
  8. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
  9. Place on paper towels to absorb any oil after frying.

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