Thai Shrimp Cakes
ID: 1ce884c4...
Chef James shares an authentic Thai shrimp cake recipe from Koh Samui. By mixing minced shrimp and ground pork in one direction and using a 'slapping' technique to release air, you create an incredibly firm, bouncy, and delicious texture. The exterior is crispy, and it pairs perfectly with Thai sweet chili sauce.
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🍳 Cooking Flow
Mince and mix the shrimp and ground pork together, and finely dice the onion. → Add egg mixture, breadcrumbs, and seasonings, mixing in one direction, then forcefully slap the mixture to develop a sticky texture. → Shape the meat paste into cakes, and coat sequentially with flour, egg wash, and breadcrumbs. → Deep-fry at a low temperature until both sides are golden brown and the sizzling sound decreases, then drain and serve with sweet chili sauce.
Cooking Steps
Brief Cooking Order
Mince and mix the shrimp and ground pork together, and finely dice the onion. → Add egg mixture, breadcrumbs, and seasonings, mixing in one direction, then forcefully slap the mixture to develop a sticky texture. → Shape the meat paste into cakes, and coat sequentially with flour, egg wash, and breadcrumbs. → Deep-fry at a low temperature until both sides are golden brown and the sizzling sound decreases, then drain and serve with sweet chili sauce.
Introduction
Chef James shares an authentic Thai shrimp cake recipe from Koh Samui. By mixing minced shrimp and ground pork in one direction and using a 'slapping' technique to release air, you create an incredibly firm, bouncy, and delicious texture. The exterior is crispy, and it pairs perfectly with Thai sweet chili sauce.
Step 1
Mince the shrimp into small pieces, add the ground pork, and chop together into a uniform meat paste.
Step 2
Finely dice the onion and set aside.
Step 3
Place the prepared shrimp meat paste in a bowl, add the diced onions, and then stir in the egg wash, breadcrumbs, fish sauce, sugar, and white pepper.
Step 4
Mix all ingredients in the bowl in the 'same direction'. Then, using your hand, pick up the meat paste and forcefully slap it back into the bowl repeatedly until the air is released and the texture becomes sticky and elastic.
Step 5
Shape the prepared shrimp paste into thick, round patties. Coat them evenly with flour, then egg wash, and finally coat thoroughly with breadcrumbs, pressing lightly to secure.
Ingredients List
Important Notes
💡 When mixing the shrimp paste, you must stir in the 'same direction' to develop protein strength, which gives the shrimp cakes their elasticity.
⚠️ Slapping the meat paste is a crucial step; this process removes air from the mixture, making the final shrimp cakes firm and bouncy.
🔥 Because the outer layer is coated in breadcrumbs that burn easily, keep the oil temperature low and deep-fry slowly to ensure the inside is cooked while the exterior remains golden without burning.
🍳 Tip for checking doneness: Listen to the frying sound. When the moisture has evaporated and the shrimp cakes are thoroughly cooked, the sizzling sound will become noticeably quieter.
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