Thai Shrimp Cakes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 46-inch pieces lemon grass or 3 teaspoons grated lemon rind
- 2pounds shrimp, cooked, shelled and cut into ¼-inch pieces
- ½cup cilantro leaves, chopped
- 8scallions (green part only), thinly sliced
- 2jalapeno peppers, stemmed, seeded and minced
- 2teaspoons fresh ginger, peeled and grated
- 4teaspoons lime juice
- 2teaspoons salt
- 2½cups fresh bread crumbs
- 2large eggs, beaten
Nutritional analysis per serving (4 servings)
302 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 51 grams protein; 741 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using lemon grass, remove outer 2 layers. Quarter the pieces lengthwise. Cut across in very thin slices.
- Step 2
Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about ½ inch thick.
- Step 3
Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 3 minutes per side.
Private Notes
Comments
the recipe works quite well for moisture and breading. one thing to remember is not to skimp on coriander, spring onion, lime or lemon grass - one should be a bit heavy handed with the aromatics.
I only had 10oz shrimp and I approximated the quantities of the other ingredients. My proportions may have been a bit off. When I formed cakes the crumbs looked dry and I thought they wouldn’t hold together. I was very careful putting them in the pan and in the end they were easy to flip, texture was great, and were very tasty. I’ll definitely make again.
the recipe works quite well for moisture and breading. one thing to remember is not to skimp on coriander, spring onion, lime or lemon grass - one should be a bit heavy handed with the aromatics.
ensure the cakes are no more than 1/2 inch (or max 20mm) and cook no more than 3 mins. that is all they need.
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