Asian Spiced Shrimp Cake Recipe

Name: Asian Spiced Shrimp Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg yolk each, 20 g; 3 teaspoons lime juice divided; 2 teaspoons soy sauce; 1/2 teaspoon Thai chili paste; 1 cup vegetable oil; 1/2 cup scallions rough chopped, white and green; 1/2 cup red bell pepper deseeded rough chopped, 1 small; 1 tablespoon garlic cloves 3-4 medium; 1 teaspoon ginger grated; 1 teaspoon mint leaves packed; 1 teaspoon basil leaves packed; 1 teaspoon cilantro leaves packed; 1/2 teaspoon kosher salt; 1/4 teaspoon crushed red pepper flakes; 1 pound shrimp medium raw, peeled and deveined, tails off; 2 cups panko bread crumbs divided; 1 beaten egg each, 50 g; 1 tablespoon toasted sesame oil; 1 tablespoon toasted sesame seeds

Servings: persons

1 egg yolk each, 20 g
3 teaspoons lime juice divided
2 teaspoons soy sauce
1/2 teaspoon Thai chili paste
1 cup vegetable oil
1/2 cup scallions rough chopped, white and green
1/2 cup red bell pepper deseeded rough chopped, 1 small
1 tablespoon garlic cloves 3-4 medium
1 teaspoon ginger grated
1 teaspoon mint leaves packed
1 teaspoon basil leaves packed
1 teaspoon cilantro leaves packed
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 pound shrimp medium raw, peeled and deveined, tails off
2 cups panko bread crumbs divided
1 beaten egg each, 50 g
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds

1
Combine egg yolk, 1 teaspoon lime juice, soy sauce and chili paste in KitchenAid(R) 3.5 Cup Food Chopper Work Bowl.Set to Puree and Process while adding vegetable oil through Drizzle Basin until all oil has been emulsified. Transfer aioli to small bowl and set aside in refrigerator.
2
Combine scallions, garlic, red bell pepper, ginger, mint, basil, cilantro, salt and red pepper flakes in KitchenAid(R) 3.5 Cup Food Chopper Work Bowl. Set to Chop and Pulse ingredients until minced. Transfer mixture to mixing bowl.
3
Add shrimp to KitchenAid(R) 3.5 Cup Food Chopper Work Bowl. Set to Chop and Pulse until shrimp is finely chopped, but not paste. Add shrimp to mixing bowl with vegetable mixture.
4
Add sesame oil, beaten egg and 2 teaspoons lime juice and fold all ingredients until thoroughly combined.
5
Add sesame seeds and 1/2 cup panko and fold until well combined.
6
Form mixture into 12 patties approximately 21/2-inches wide by 1/2-inch thick.
7
Use remaining panko to coat each patty and set aside in refrigerator for 20-30 minutes to firm up.
8
Heat 1/4-inch vegetable oil in skillet over medium heat.
9
Fry shrimp cakes 3-4 minutes per side until golden brown and fully cooked.
10
Serve with Thai aioli.
11
Chef's Tip: Thai aioli can be made up to a day ahead and kept in the refrigerator, tightly covered. Save extra Thai aioli to use as a delicious sandwich spread or as a dip for cooked and chilled cocktail shrimp.

966

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 egg yolk each, 20 g, 3 teaspoons lime juice divided, 2 teaspoons soy sauce, 1/2 teaspoon Thai chili paste, and more.

Yes, Asian Spiced Shrimp Cake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asian Spiced Shrimp Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions