Looking for a new party appetizer? Make these Thai shrimp cakes served with a spicy sesame dipping sauce. For more DIY and recipe ideas, subscribe to our YouTube channel: http://bit.ly/BlogSubs
Thai Shrimp Cakes
Coarsely chop shrimp in a food processor by pulsing or chop by hand. You want the shrimp to hold together but not get too finely chopped - look for approximately 1/4 inch size pieces.
In a bowl, mix chopped shrimp with herbs, ginger, garlic, red pepper, egg, fish sauce and mayonnaise. Stir in 1/2 cup panko. Let mixture rest for 5 minutes to firm up.
Drop a tablespoon of shrimp mixture into remaining panko and turn to coat. Shape into a small patty and place on a baking sheet. Repeat with the rest of the shrimp mixture.
Heat 2 tbsp canola or grapeseed oil in a heavy bottom skillet over medium heat. Add shrimp cakes in batches being careful not to overcrowd pan. Cook 4-5 minutes per side or until golden brown & crispy. Wipe skillet out and use fresh oil between batches.
Mix together the mayo, sesame oil, sriracha and rice wine vinegar.
Serve shrimp cakes on a platter with the dipping sauce - enjoy!