Author Notes
This started for me from a recipe an old high school friend found after visiting Thailand. I've since added and subtracted and lightened the recipe to the point where I feel it is very much my own.
—Joan Young
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Ingredients
- Shrimp Cakes
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8 ounces
Shrimp, peeled, deveined, coarsely chopped
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1 tablespoon
Mayonnaise
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1/4 teaspoon
Salt
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1/4 t teaspoons
Pepper
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1/2 cup
Panko breadcrumbs
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1/3 cup
Unsweetened dried coconut, minced, divided
-
2 tablespoons
Scallions, minced
-
2 tablespoons
Cilantro, finely chopped
-
2 teaspoons
Fish sauce
-
2 teaspoons
Siracha
-
1 1/2 teaspoons
Fresh ginger, grated
-
1 teaspoon
Fresh lime juice
-
1
Large garlic clove, minced
-
1 tablespoon
Olive oil
- Sauce
-
1 tablespoon
Soy sauce
-
2 tablespoons
Fish sauce
-
2 tablespoons
Fresh lime juice
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1 tablespoon
Seasoned rice vinegar
Directions
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Place one-third of shrimp (2.5 oz), mayonnaise, salt and pepper in a food processor and pulse until shrimp are finely chopped and have formed a paste, about 10 pulses.
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Add remaining two-thirds of shrimp ( 5.5 oz) to shrimp mixture in processor and pulse until coarsely chopped, about 5 pulses, scraping down sides of bowl. Transfer shrimp mixture to bowl and stir in 1/4 cup panko, 2T coconut, scallions, cilantro, fish sauce, Siracha, ginger, lime juice and garlic.
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Combine remaining 1/4 cup panko and remaining coconut in a bowl. With wet hands form 4 patties 3/4” thick. Dredge both side of patties in panko mixture pressing to flatten. The patties can each also be pressed into a 3” ring to help form. Chill patties on a sheet pan for at least 30 minutes or for several hours.
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In a large skillet heat oil and sauté patties till golden browned about 3 to 5 minutes per side.
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Meanwhile combine sauce ingredients and serve with patties.
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