You can compare the use of these shrimp cakes with crab cakes in the US, they are typically used as appetizer but are also great as a side dish with any Thai recipe to provide some extra crunch or different flavor profile.
Prep Time15 minutesmins
Cook Time15 minutesmins
Cooling Time30 minutesmins
Total Time1 hourhr
Course: Appetizer
Cuisine: Thai
Keyword: Fried, Shrimp
Servings: 4
Calories: 494kcal
Ingredients
12OzShrimp
5OzShrimpChopped into pea size chunks
7OzPork bellychopped into chunks
4Garlic Clovespeeled, minced
1/2TspBlack pepper
1/2TbspCilantro leaves and stemsfinely chopped
1/2 TspSalt
1TbspOyster sauce
1TbspSoy sauce
1TbspSeasoning sauce
1TspSugar
1TspSesame oil
1.5CupJapanese style breadcrumbs
Instructions
In a mortar add garlic, cilantro and black pepper
Grind together into a paste
Add the paste from the mortar, non-chopped shrimp, pork belly, salt, sugar, sesame oil, oyster sauce, seasoning sauce and soy sauce into a food processor with a blade attachment.
Pulse to break down mixture, stopping occasionally to scrape down the sides. Pulse until the mixture is smooth and sticky, about 20 seconds.
Transfer shrimp mixture to a large bowl and fold in the pea sized chopped shrimp.
Mix everything together. Place in refrigerator to chill for at least 30 minutes.
On a clean surface, portion out the shrimp mixture into 12 equal portions. Moisten your hands with water and form the portions into patties roughly 1/2 inch (1.25cm) thick. Put the Japanese style breadcrumbs into a bowl and one at a time toss the patties in the bowl ensuring you get a full coating.
Put 2 inches (5 cm) of oil in a wok or frying pan and bring the temperature to 325 degrees Fahrenheit. Put the patties in the oil a few at a time without overcrowding the pan. After 2-3 minutes check and turn over when golden brown. Cook the other side for another 2-3 minutes until golden brown and crispy.
Remove from oil and place on prepared baking sheet to drain. Serve with plum sauce or sweet Thai chili sauce.
Notes
If you love these cakes like I do, double or triple the recipe and store the uncooked patties in the freezer for a tasty any-time snack!