Shrimp cakes are mouthwatering appetizers which you won’t be able to keep your hands off! Make a large batch to satisfy your sudden craving of a tasty snack!
Being a shrimp lover, I always thought of making shrimp cakes; but kept pushing it thanks to my weird thought process!
I was always reluctant to grind the shrimps into paste; something inside me always stopped me doing it and I ended up choosing shrimp recipes which use whole shrimps. Weird, ha? I know!
But finally, my shrimp cakes have materialized and I cannot be thankful enough! Shrimp cakes are wonderful snacks and is a must-try for all, irrespective of you being a shrimp lover or not! The amalgamation of flavors in this Asian style shrimp cakes is simply mind-blowing.
If you were like me and haven’t tried making shrimp cakes at home, I urge you to take a shot at it! You will never know what you were missing otherwise!
Shrimps being my favorite seafood, I am always on the lookout for new shrimp recipes to try. If you explore my blog, you will get an essence about how much hooked I am to shrimps.
Shrimps are so versatile and can be used in so many different ways that you will barely ever be out of options of shrimp recipes.
There are shrimp fried rice, noodles, stir fries, grilled and the list goes on. These shrimp cakes made me fall in love with shrimps even more than before.
The best part is, it is super quick and easy to make and you will agree with me once you watch my shrimp cake recipe video below!
I know I was missing in action for quite some time now and if you are a regular reader of my blog, then I definitely owe you an explanation. A lot is going on at the back end of Flavor Quotient and you guys will be seeing it soon!
A big change is on its way to our life and we can’t be excited enough! Any change comes with its pros and cons. Even though the pros are way higher than the cons this time, we still could not escape ourselves from it resulting into a hectic-like-hell daily schedule.
Nonetheless, we are enjoying it and I am sure you guys will be happy for us too! Keep watching this space for more updates soon!
As for today, I considered that it would be no less than a crime if I hold back this recipe of amazing shrimp cakes from you guys any longer! Please do try this at home and let me know how it turned out.
If you are planning to throw a party soon, make this as the party appetizer. You can pre-prepare the shrimp cake mixture a day ahead and just fry them up on the D-day!
That way you can also make a live shrimp cake station and your guests will love you for this, trust me! Make sure to sneak some out for yourself to indulge at night before everything is over!
More delicious shrimp recipes from Flavor Quotient
- Shrimp – 500 gms, peeled and deveined
- Garlic – 8-10 cloves, minced
- Fresh cilantro – ½ cup, loosely packed, chopped
- Sambal chili paste – 2 tbsp
- Brown sugar – 1 tsp
- Fish sauce – ½ tsp
- Cayenne pepper – ½ tsp
- Kosher salt – ½ tsp
- Turmeric powder – ¼ tsp
- Panko breadcrumbs – 1 cup or as required
- Vegetable oil for shallow frying
- Sweet chili dipping sauce to serve
- Peel and devein the shrimps. Wash them thoroughly and pat dry. Place the shrimps in a food processor.
- Add all the other ingredients (except panko) – garlic, cilantro, sambal chili paste, brown sugar, fish sauce, cayenne, salt and turmeric powder to the food processor.
- Process the shrimps along with all other ingredients until you get a coarse paste and everything is thoroughly mixed up. Do not over-process.
- Transfer the shrimp cake mixture to a bowl and cover with plastic wrap. Let it chill in refrigerator for at least 2 hours to overnight.
- When you are ready to fry the shrimp cakes, place panko breadcrumbs on a plate.
- Then take about 2 tablespoons full of shrimp cake mixture, shape it into a ball and then press it between palms to give it a flat round shape.
- Place the shaped shrimp cake on panko and coat both sides with it covering all nooks and corners thoroughly.
- Heat a non-stick frying pan over medium heat and add couple of tablespoons of vegetable oil.
- Place the panko coated shrimp cakes one by one on the frying pan. Fry them on medium heat for about 3 to 4 minutes or until the bottom turns golden. Flip them and fry the other side for another 3 to 4 minutes. Do not overcook.
- Take them out on a platter, sprinkle freshly chopped cilantro and serve warm shrimp cakes with sweet chili dipping sauce. Enjoy!
Shrimp is one of my favorite. Thanks for sharing such a mouthwatering dish related to shrimp.