Mini Thai Shrimp Cakes with Sweet Chili Dipping Sauce
Prep time: 
Cook time: 
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Serves: 12-16 cakes
  • 1 pound (500g) medium or large shrimp, shelled and de-veined
  • 3 scallions, thinly sliced
  • 2 medium garlic cloves, minced or grated
  • 1 jalapeño pepper, seeded and minced
  • Large handful fresh cilantro leaves and tender stems (plus extra for garnish)
  • Finely grated zest of 1 lime
  • Kosher salt
  • 1 tablespoon (15ml) mayonnaise
  • 2 tablespoons (20g) cornstarch
  • 1 large egg white
  • ¼ to ½ cup (100 to 200g) panko-style breadcrumbs
  • Peanut or canola oil, for frying
For the dipping Sauce:
  • ¼ cup sweet chili sauce
  • 2 tablespoon fish sauce
  • 1 tablespoon lime juice
  1. Coarsely chop shrimp into ½-inch pieces. Set aside. Reserve a few tablespoons of sliced scallion greens for serving.
  2. Combine garlic, jalapeño, remaining scallions, cilantro, lime zest, and a large pinch of salt in the bowl of a food processor. Pulse until everything is finely minced. Add half of the shrimp, the mayo, the cornstarch, and the egg white. Pulse until the mixture forms a coarse paste, about 5 or 6 pulses. Add the remaining shrimp and pulse two or three times to combine everything. Some of the shrimp will be chunkier.
  3. Transfer the mixture to a bowl and add ¼ cup of the panko breadcrumbs. Fold in with a spatula or your hands. The mixture should be soft and should just hold its shape if you form a ball. If it’s too soft, add more breadcrumbs a little at a time until a ball just holds together. It will stiffen up more when it gets cold. Chill mixture for at least 30 minutes and up to a day.
  4. Once chilled, use wet hands and a tablespoon (or portioning scoop) to form the mixture into bite-sized patties. Transfer to a large plate as you go. When all the patties are formed, heat a few tablespoons of oil in a large skillet over medium high heat until shimmering. Fry patties in batches until golden brown and cooked through, turning once, 3 to 4 minutes total.
  5. To make the dipping sauce, mix sweet chili sauce, fish sauce and lime juice together.
  6. Serve warm, scattered with cilantro and finely sliced scallions along with dipping sauce.
Recipe by Nerds with Knives at