This is one of the most unforgettable dishes I have tried, tasted and enjoyed many many moons ago on a trip to Bangkok.
Making Thai shrimp cakes requires very few ingredients and does not take a lot of time preparing. It is also another way of preparing shrimps aside from our usual Filipino shrimp dishes.
Thai shrimp cakes make for a nice weeknight meal served with salad or, if made in big batches, as part of your weekend spread when entertaining guests.
There are lots of community sellers online selling farm-grown shrimps at good prices. Try this dish one of these days.
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1 kilo shrimps, shelled, cleaned and deveined
Salt and white pepper
About 2 to 3 bulbs of garlic, skinned
A teaspoon or two of baking powder
Breadcrumbs for coating
1. Clean the shrimps, take out the shells and devein. Set aside.
2. Wash and clean the coriander and slice the white part and include the roots. Set aside the leaves.
3. In a food processor, add the shrimps, coriander roots and herbs and spices (garlic, salt and pepper and baking powder).
4. Pulse for a couple of times until thoroughly mixed.
5. Take a teaspoonful of the mix and fry to taste test. Season accordingly.
6. Once well seasoned form into balls or patties, coat with breadcrumbs and fry
Serve with your preferred sweet chill sauce
- The same recipe may be used to make for shrimp burgers (thick and larger patties to be formed).
- You may opt to add a couple of coriander leaves as well prior to pulsing the ingredients.
- Variation: to make fish cakes, replace shrimps with your choice of white fish fillet, seasoned with fish sauce. You may add long beans too.
- To veganize: replace shrimps with tofu and add more vegetables such as long beans, etc.
- Coriander (with roots) available at Cartimar or similar wet markets. Most coriander herbs I see in other stores have already the roots discarded
Yield: Serves 4
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