Basil Shrimp Cake

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
2 eggs
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