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Delicious Thai Shrimp Cakes with Zesty Chili Aioli
Alyssa

Delicious Thai Shrimp Cakes with Zesty Chili Aioli

Enjoy Delicious Thai Shrimp Cakes with Zesty Chili Aioli—crispy shrimp cakes served with a tangy, spicy aioli for a perfect appetizer.
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Ingredients Method

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.
  • 1 egg beaten: This acts as a binder, holding the ingredients together while adding richness.
  • 1 1/2 cups panko 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 cup red bell pepper chopped: Adds sweetness and a pop of color to the cakes.
  • 1/2 cup shallots 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.
For the Chili Aioli:
  • 1/2 cup mayonnaise: 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.

Method
 

  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!