This is a variant of the Thai Shrimp Cake. The recipe is quite simple with few ingredients. The texture is soft from inside, while the outside is crisp and crunchy. Like all prawn dishes, this is a winner. If you are serving this at a party, you may prepare the shrimp cake mixture a few hours before and refrigerate. Take it out thirty minutes and get it to room temperature before frying and serve fresh. This is a versatile dish. It can be served as a starter before a meal or as part of a meal itself. You can use a Thai Peanut sauce or a Vietnamese Nuoc Cham or even a sweet chilli sauce. While assembling the wrap you can be innovative by adding your own choice of ingredients other than the ones I have mentioned. The shrimp cakes itself are quite versatile. They can be used simply as appetisers by themselves or you can stuff them into buns or make a sandwich or chop them up and use in a salad. So there are multiple ways you can use the basic prawn cakes. Let your imagination lead the way.
Print
PinDescription
The Thai Savoury Cake
Ingredients
- 500 gms peeled, deveined fresh Shrimps
- 1 large Egg
- 1 Tbsp Cornstarch
- 2 Tbsp Panko Breadcrumbs
- ¼ Tsp ground White Pepper
- 1 Tbsp crushed and finely chopped Garlic
- ½ cup finely chopped Spring Onion Greens or chopped Chives
- 1 Tbsp light Soy Sauce
- 1 Tsp Oyster Sauce
- 1 Tbsp Shaoxing Wine or regular Rice Vinegar
- 1 Tsp freshly grounded All Purpose Seasoning
- Salt and Pepper to season
- 2–3 Tbsp minced Coriander Roots (Optional)
- 1/2 Tsp Sugar (Optional)
- Oil to shallow fry
Ingredients to Assemble and Serve :
- Fresh Lettuce
- Fried Garlic
- Lemon wedges
- Kewpie Asian Mayo
- Red Chilli Flakes
- Freshly grounded All Purpose Seasoning
- Sliced Bell Peppers
- Chilli Oil
Instructions
- In a grinder jar Pulse Grind together raw shrimp, egg, cornstarch, oyster sauce, Shaoxing wine, salt, sugar (if using any) and ground white pepper in a food processor until you have a Thick but Chunky shrimp paste.
- Transfer to a medium bowl and add in the chopped spring onion greens and panko breadcrumbs. Mix well together.
- Heat oil in a pan over medium flame. Scoop 2 tablespoon of the shrimp mix at a time and leave them over the hot oil. If you have a cookie or an ice cream scoop, you can use one scoop at a time.
- You may flattened the scooped prawn cakes a bit from the top using a flat spatula . Cook for 2-3 minutes or until one side is golden brown before flipping. Cook further for another 2-3 minutes before the side is well cooked and turns golden brown in colour.
- Repeat using the remaining shrimp paste till all the shrimp cakes are done.
- To Assemble : Take one lettuce at a time. Place a shrimp cake, add a squeeze of lime, a dollop of Kewpie’s Asian Mayo, sprinkle some fried garlic, red chilli flakes or a dash of chilli oil and freshly crushed All Purpose Seasoning. Roll the lettuce with the filling to form a wrap. Dip into a dipping sauce like a Thai peanut sauce, Vietnamese Nuoc Cham or sweet chilli sauce for an extra flavour burst.
Leave a Reply