This popular Thai appetizer is so easy to make—just grab pantry staples and start mixing!
Similar recipes: Fried Shrimp Balls with Chives and Cilantro, Sweet and Sour Shrimp,
fish cake recipes
Makes 3 dozen
For the sweet chili-lime aioli
1/4 cup Thai sweet chili sauce
1/4 cup mayonnaise
zest from 1 lime
For the basil shrimp cakes
2 cups shrimps, peeled and deveined
3 slices white bread, torn to pieces
1/2 cup chopped onions
2 tablespoons chopped basil
2 tablespoons cubed yellow bell peppers
1 teaspoon fish sauce
2 tablespoons all-purpose flour
1 teaspoon chopped garlic
1 cup breadcrumbs
1/2 cup all-purpose flour
1 beaten egg
2 cups oil for deep-frying
1 Make the sweet chili-lime aioli: In a bowl, mix together Thai sweet chili sauce, mayonnaise, and lime zest. Set aside in the chiller until ready to use.
2 Make the basil shrimp cakes: Coarsely chop shrimps. Transfer to a large bowl. Add bread, onions, basil, bell peppers, eggs, fish sauce, flour, and garlic. Mix thoroughly until well incorporated. Set aside in the chiller for 30 minutes.
3 Meanwhile, prepare in separate bowls breadcrumbs, flour, and egg; set aside. Shape shrimp mixture into patties (use a medium ice cream scooper to measure evenly). Dip each patty in flour (shaking off excess), egg, and coat in breadcrumbs. Repeat until done. Heat oil in pan. Deep-fry patties until golden brown. Serve with sauce.
Herby tip: A good rule of thumb when substituting dried herbs for fresh ones: Dried herbs are much more potent, so use only a third of the amount called for in the recipe. These shrimp cakes, for example, call for 2 tablespoons of chopped fresh basil. Since a tablespoon is equal to 3 teaspoons, you can use 2 teaspoons McCormick Basil Leaves in place of the fresh basil.
(To know more about herbs, click: Know Your Herbs, 10 Ideas: Basil)
Photography by Kai Huang | Prop by Elaine P. Lim
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