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Chef John's Spicy Shrimp Cakes
Chef John's Spicy Shrimp Cakes
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Delicious Asian-inspired shrimp cakes with minimal fillers for pure, tasty enjoyment.
Ingredients:
  • 2 pounds raw peeled and deveined shrimp
  • 1 tablespoon finely crushed garlic, or to taste
  • 2 tablespoons chopped fresh cilantro leaves and stems
  • 1 teaspoon sambal chili paste, or more to taste
  • 1 teaspoon brown sugar
  • 0.75 teaspoon kosher salt, or as desired
  • 0.5 teaspoon fish sauce
  • 0.5 teaspoon ground turmeric
  • 1 pinch cayenne pepper
  • 1 cup panko bread crumbs, or more if needed
  • vegetable oil for frying
Instructions:
  • Combine shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in a food processor. Pulse until mixture breaks down, scraping down the sides as needed. Process until smooth but not pureed. Transfer to a bowl, cover with plastic wrap pressing against the surface. Chill in the refrigerator for 1 to 2 hours.
  • Spread panko crumbs on a plate. Coat equal portions of shrimp in the crumbs and shape them into thin patties. Work in batches.
  • In a skillet over medium-high heat, heat oil until hot. Cook cakes in batches until golden brown and springy to the touch, about 2 minutes per side. Drain on paper towels.

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