Name: Thai-Inspired Shrimp Cakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Frozen medium shrimp - thawed, shelled, and deveined - 1 pound; Carrot, peeled - 1 small; Drained, canned water chestnuts, diced - 5; Finely chopped cilantro, or more to taste - 3 tablespoons; Egg white - 1 large; Rice wine vinegar - 2 teaspoons; Cornstarch - 1 teaspoon; Hoisin sauce - 1 teaspoon; Sesame oil - 1 teaspoon; Ground ginger - ½ teaspoon; Fish sauce - ½ teaspoon; White sugar - ¼ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Cooking oil, or as needed - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Thai-Inspired Shrimp Cakes

1. Frozen medium shrimp - thawed, shelled, and deveined - 1 pound

2. Carrot, peeled - 1 small

3. Drained, canned water chestnuts, diced - 5

4. Finely chopped cilantro, or more to taste - 3 tablespoons

5. Egg white - 1 large

6. Rice wine vinegar - 2 teaspoons

7. Cornstarch - 1 teaspoon

8. Hoisin sauce - 1 teaspoon

9. Sesame oil - 1 teaspoon

10. Ground ginger - ½ teaspoon

11. Fish sauce - ½ teaspoon

12. White sugar - ¼ teaspoon

13. Salt - ¼ teaspoon

14. Ground black pepper - ⅛ teaspoon

15. Cooking oil, or as needed - 2 tablespoons

How to cook deliciously - Thai-Inspired Shrimp Cakes

1. Stage

Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).

2. Stage

Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.

3. Stage

Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.

4. Stage

Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.