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Pan-Fried Thai Shrimp Cakes

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner
Pan-Fried Thai Shrimp Cakes
Ingredients
  • 1 pound frozen medium shrimp - thawed, shelled, and deveined
  • 1 small carrot, peeled
  • 5 drained, canned water chestnuts, diced
  • 3 tablespoons finely chopped cilantro, or more to taste
  • 1 large egg white
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon cornstarch
  • 1 teaspoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons cooking oil, or as needed
Instructions
1
Crush the shrimp into small, irregular pieces to maintain some texture.
2
Slice the carrot in a long, thin direction.
3
Heat water in a small pot and bring it to a rolling boil. Briefly submerge the carrot slices in boiling water, 2-3 minutes.
4
Allow the cooked carrot to cool slightly and then chop it into smaller pieces.
5
Combine the crushed shrimp, chopped carrot, minced water chestnuts, chopped cilantro, egg white, rice wine vinegar, cornstarch, hoisin sauce, sesame oil, grated ginger, fish sauce, sugar, salt, and pepper in the bowl of an electric stand mixer. Attach the flat paddle and set the speed to medium. Blend the mixture until it forms a cohesive, sticky mass, about 5 minutes.
6
Heat cooking oil in a large non-stick skillet. Shape the shrimp mixture into small, flat patties using lightly oiled spoons or your hands. Fry the patties in batches to prevent overcrowding, 2-3 minutes per side until they are golden brown and cooked through. Repeat the process until all of the mixture has been used. Serve the shrimp patties warm or at room temperature.