Recipe Card
Delicious Thai Shrimp Cakes with Zesty Chili Aioli
Ingredients
- 1 lb.shrimp (peeled and deveined: The key ingredient, shrimp provide a sweet and briny flavor. Opt for fresh or properly frozen shrimp for the best results.)
- 1egg (beaten: This acts as a binder, holding the ingredients together while adding richness.)
- 1 1/2 cupspanko breadcrumbs: A coarser breadcrumb that adds a delightful crunch. The first 3/4 cup is mixed into the shrimp mixture (while the remaining is used for coating.)
- 2/3 cupred bell pepper (chopped: Adds sweetness and a pop of color to the cakes.)
- 1/2 cupshallots (chopped: Provides a mild onion flavor that enhances the overall taste.)
- 3 Tbsp.fresh cilantro (chopped: A hallmark of Thai cuisine, cilantro brings freshness and vibrancy.)
- 3 Tbsp.mayonnaise: Using avocado oil-based mayonnaise offers creaminess while keeping it slightly healthier.
- 1 Tbsp.lime juice: Adds acidity and brightness to balance the richness.
- 1 Tbsp.fish sauce: A staple in Thai cooking (it provides umami depth (consider using a vegetarian version if needed).)
- 1 Tbsp.+ 1 tsp. Thai sweet chili sauce: This sauce adds sweetness and a hint of spice (a classic combination in Thai dishes.)
- 1 tsp.chili-garlic sauce: Adds a kick of heat (which can be adjusted based on your preference.)
- 3 Tbsp.olive or avocado oil: Used for pan-searing the shrimp cakes until golden brown.
- 1/2 cupmayonnaise: Again (avocado oil-based mayonnaise is recommended for a healthier option.)
- 2 Tbsp.Thai sweet chili sauce: Mirrors the flavors in the shrimp cakes for a cohesive taste.
- 1 Tbsp.lime juice: Brightens the aioli (balancing its richness.)
- 1 tsp.chili-garlic sauce: Provides a spicy kick and flavor depth.
- 1 tsp.sesame oil: Adds a nutty flavor that complements the other ingredients.
Instructions
- 1
Prepare the Shrimp: Finely chop the 1 lb. shrimp or pulse them in a food processor until coarsely ground. Be careful not to over-process; you want some texture in the shrimp cakes.
- 2
Mix the Ingredients: In a large mixing bowl, combine the chopped shrimp, 1 beaten egg, 3/4 cup panko breadcrumbs, 2/3 cup chopped red bell pepper, 1/2 cup chopped shallots, 3 Tbsp. fresh chopped cilantro, 3 Tbsp. mayonnaise, 1 Tbsp. lime juice, 1 Tbsp. fish sauce, 1 Tbsp. + 1 tsp. Thai sweet chili sauce, and 1 tsp. chili-garlic sauce. Mix well until all ingredients are evenly distributed.
- 3
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for about 15 minutes. This helps the flavors meld and makes the mixture easier to handle.
- 4
Make the Aioli: While the shrimp mixture chills, prepare the chili aioli. In another bowl, whisk together 1/2 cup mayonnaise, 2 Tbsp. Thai sweet chili sauce, 1 Tbsp. lime juice, 1 tsp. chili-garlic sauce, and 1 tsp. sesame oil until smooth. Set aside in the refrigerator until serving.
- 5
Form the Patties: After the shrimp mixture has chilled, take it out of the refrigerator. Wet your hands slightly to prevent sticking, and form the mixture into 8 patties. Coat each patty in the remaining 3/4 cup panko breadcrumbs, pressing gently to adhere.
- 6
Cook the Patties: In a large skillet, heat 3 Tbsp. olive or avocado oil over medium heat. Once hot, carefully add the patties to the skillet in batches (do not overcrowd). Cook for about 4-5 minutes per side, or until golden brown and crispy. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
- 7
Serve: Serve the shrimp cakes hot with the prepared chili aioli and garnish with fresh herbs like cilantro. Enjoy the delightful flavors!