Thai Shrimp Cakes

Thailand’s answer to the crab cake, using spicy and aromatic Thai red curry paste. Japanese panko breadcrumbs (widely available) are lighter and crispier than regular breadcrumbs. These are perfect with the sweet and sour dipping sauce and the cucumber salad.

Ingredients

• 10 ounces (285 g) shrimp, peeled and deveined
• 2 tablespoons (30 mL) Thai red curry paste (store-bought)
• 1 large egg yolk
• 6 yard long beans (or 12 regular green beans), trimmed and cut into 1/8-inch (3 mm) pieces
• 1 teaspoon (5 mL) finely chopped unpeeled galangal
• 3 lime leaves, centre vein removed and discarded, finely chopped
• 1 cup (250 mL) panko breadcrumbs
• Vegetable oil for deep-frying, about 2 cups (500 mL)
• 1/4 cup (60 mL) finely chopped peanuts, for garnish
• Fresh sprigs of cilantro, for garnish

Directions

1. Finely chop the shrimp, using either a knife or a food processor. Transfer to a large bowl. Mix in the curry paste, then add the egg yolk, green beans, galangal, and lime leaves, and stir.
2. Have ready a baking sheet for the shaped shrimp cakes, and place the breadcrumbs on a plate. Form 6 to 8 shrimp cakes by taking a spoonful of the shrimp mixture and flattening it slightly. Dip it into the breadcrumbs to cover all sides, and lay on the parchment. Repeat with the rest of the shrimp mixture.
3. Line a baking sheet or large plate with paper towels. Heat the oil in a wok or heavy-bottomed pot over medium-high heat until the oil reaches somewhere between 325°F to 350°F (163°C–177°C). Deep-fry the shrimp cakes a few at a time until golden brown and crispy, about 2 to 3 minutes. Remove using a slotted spoon or spider. Drain on the paper towels.
4. Serve sprinkled with peanuts and cilantro sprigs.

Makes 6 to 8 shrimp cakes (serves 3 to 4 as an appetizer)