Thai Shrimp Cakes

Crispy, golden brown and delicate, these can be served as an appetizer or as  a main course served alongside a fresh papaya salad.

Crispy, golden brown and delicate, these can be served as an appetizer or as a main course served alongside a fresh papaya salad.

You can use a Cusinart for this if you have one you’ll avoid all the chopping and it’ll be a fast prep. If not, hand chop into small pieces.

1 lb.raw shrimp-cleaned and chopped into small pieces

3 slices bacon fat-remove meat from bacon slices and chop fat in small pieces

1 clove garlic-minced

pinch of Sea Salt

1 teaspoon White Pepper

3 teaspoons Tapioca Flour

2 teaspoons Corn Starch

1 teaspoon Baking Soda

2 teaspoons Fish Sauce

a squeeze of Siracha-makes it spicy- or  1 fresh jalapeno chile is  ok too-chopped

Put above ingredients in Cusin Art and pulse until you have small pieces. I prefer small pieces rather than forming a paste but that’s ok if that is your preferred consistency.

Form patties using 1-2 tablespoons of mixture. Mixture will be wet.

You’ll need 2 bowls:

1 egg-beaten

Panko Breadcrumbs

Dip Patty in egg and the roll in Panko

Heat  about  2 cups Canola Oil or Peanut Oil in a deep frying pan.  Fry until golden brown.

About 3-4 minutes on each side.

You can make these ahead of time and refrigerate until ready to fry.

Serve with Green Salad and a squirt of Siracha or serve with Fish Sauce with bits of Cilantro chopped into it.

Enjoy !!

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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