Crispy Shrimp Cakes

Name: Crispy Shrimp Cakes
Ingredients: 500 g fresh prawns or 500 g shrimp, peeled and deveined; 150 g ground pork (optional); 12 teaspoon salt; 1 tablespoon fish sauce; 1 tablespoon sugar; 14 teaspoon white pepper; 60 g breadcrumbs; oil, for deep-frying; 2 pieces fresh pineapple, thinly sliced, to garnish (optional); chinese plum sauce, to serve (optional); sweet Thai sweet chili sauce; 2 tablespoons water; 2 tablespoons fish sauce; 100 g sugar; 12 cucumber, halved and thinly sliced; 1 tablespoon minced garlic; 1 teaspoon minced red chili; 60 ml rice vinegar; 4 tablespoons chopped roasted unsalted peanuts; 14 teaspoon salt; springs coriander leaves, to garnish (cilantro)

21 ingredients

14 steps

Ingredients

500 g fresh prawns or 500 g shrimp, peeled and deveined
150 g ground pork (optional)
12 teaspoon salt
1 tablespoon fish sauce
1 tablespoon sugar
14 teaspoon white pepper
60 g breadcrumbs
oil, for deep-frying
2 pieces fresh pineapple, thinly sliced, to garnish (optional)
chinese plum sauce, to serve (optional)
sweet Thai sweet chili sauce
2 tablespoons water
2 tablespoons fish sauce
100 g sugar
12 cucumber, halved and thinly sliced
1 tablespoon minced garlic
1 teaspoon minced red chili
60 ml rice vinegar
4 tablespoons chopped roasted unsalted peanuts
14 teaspoon salt
springs coriander leaves, to garnish (cilantro)

Directions

1

To make the Sweet Thai Chilli sauce, bring the water, fish sauce and sugar to a boil in a saucepan over medium heat, and simmer for 2 to 3 minutes, stirring constantly, until the mixture turns into a thin syrup.
2

Remove from the heat and set aside.
3

About 10 minutes before serving, combine all the other ingredients with the syrup and mix well.
4

Transfer to a serving bowl.
5

Grind the peeled prawns or shrimp to a paste in a food processor.
6

Combine the prawns or shrimp, pork (if using), salt, fish sauce, sugar pepper in a large bowl and mix until well blended.
7

Wet your hands, spoon 1 tablespoon of the mixture and shape if into a ball, them press if flat to from a round cake.
8

Coat the cake on all sides with the breadcrumbs.
9

Continue until all the mixture is used up.
10

Heat the oil in a wok or saucepan until hot.
11

Gradually lower the coated cakes into the oil, a few at a time, and deep-fry for about 5 minutes, turning occasionally, until golden brown on all sides.
12

Remove and drain on paper towels.
13

Line a serving platter with the pineapple slice (if using) and arrange the deep-fried cakes on top.
14

Serve hot with a bowl of Sweet Thai Chilli Sauce or Chinese plum sauce (if using) on the side.