Thai Shrimp Cakes
Tired of turning down all those delectable fried shrimp/crab cakes they serve at virtually every Thai restaurant? I am! So I made these Thai shrimp cakes and they put the restaurant's shrimp patties to shame.
- These shrimp cakes have a Thai flair and the medley of flavors combined with the sweet tangy chili sauce really help the flavors pop.
Thai Shrimp Cakes
1 pound cooked baby shrimp
1 garlic clove
2 medium grean onions thinly sliced
1/2 tbl. lime juice
1/4 unsweetened dried coconut
2 tsp. gluten free fish sauce
2 tsp. hot chile sauce
1 1/2 tsp. grated peeled fresh ginger
1 large egg lightly beaten
Another large egg
1 cup of almond flour
Coconut oil for frying.
Place shrimp in a food processor
Put shrimp in a bowl and mix with 1/2 cup of almond flour, 1 egg, and the rest of the ingredients until well blended.
Heat coconut oil in a cast iron skill until the oil covers the bottom of the pan.
Shape the shrimp patties in to small patties and dip in the other egg
Once it starts to sizzle put the shrimp cakes on the griddle and cook until they are golden brown on both sides.
Sweet Chili Sauce
4 tbl. honey
4 tbl. rice wine vinegar
1/2 tsp. grated ginger
small pinch minced garlic
1 tsp. ketchup
Stir until well blended
