Crunchy Shrimp Cakes with Cucumber and Peanuts Recipe

Name: Crunchy Shrimp Cakes with Cucumber and Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Asian fish sauce; 2 tablespoons rice vinegar; 2 tablespoons fresh lime juice; 1 tablespoon sugar; 1 garlic clove, minced; 1/4 pound long beans or green beans, thinly sliced crosswise on the diagonal; 1 pound medium shrimpshelled, deveined and coarsely chopped; 1/4 cup unsweetened coconut milk; 2 tablespoons chopped cilantro; 1 lemongrass stalk, tender white inner bulb only, minced; 1 red Thai chile, chopped; 1 tablespoon Asian fish sauce; 1 teaspoon kosher salt; 2 tablespoons vegetable oil; 1/2 green mango, peeled and sliced lengthwise into very thin half-moons on a mandoline; 1 large Kirby cucumberpeeled, seeded and cut into 1/4-inch dice; 2 tablespoons coarsely chopped roasted peanuts; 2 tablespoons coarsely chopped cilantro; 2 tablespoons coarsely chopped mint

Servings: persons

2 tablespoons Asian fish sauce
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 tablespoon sugar
1 garlic clove, minced
1/4 pound long beans or green beans, thinly sliced crosswise on the diagonal
1 pound medium shrimpshelled, deveined and coarsely chopped
1/4 cup unsweetened coconut milk
2 tablespoons chopped cilantro
1 lemongrass stalk, tender white inner bulb only, minced
1 red Thai chile, chopped
1 tablespoon Asian fish sauce
1 teaspoon kosher salt
2 tablespoons vegetable oil
1/2 green mango, peeled and sliced lengthwise into very thin half-moons on a mandoline
1 large Kirby cucumberpeeled, seeded and cut into 1/4-inch dice
2 tablespoons coarsely chopped roasted peanuts
2 tablespoons coarsely chopped cilantro
2 tablespoons coarsely chopped mint

1
TO SERVE In a small bowl, mix the fish sauce with the rice vinegar, lime juice, sugar and garlic, making sure to dissolve the sugar.
2
TO SERVE In a small saucepan of boiling water, cook the beans until bright green, about 2 minutes.
3
Drain and pat dry with paper towels.
4
TO SERVE In a food processor, combine the shrimp with the coconut milk, cilantro, lemongrass, chile, fish sauce and salt and pulse to a chunky consistency.
5
Scrape the mixture into a bowl and stir in the green beans.
6
Form into sixteen 1/4-cup patties.
7
TO SERVE In a large, nonstick skillet, heat the vegetable oil.
8
Add the shrimp cakes and cook over moderately high heat until browned on the bottom, about 2 minutes.
9
Flip and cook over moderate heat until the cakes are browned on the other side and just cooked through, about 3 minutes.
10
TO SERVE Arrange the mango slices on plates.
11
Set the shrimp cakes on top and sprinkle with the cucumber, peanuts, cilantro and mint.
12
Drizzle the dressing over the shrimp cakes and serve.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 tablespoons Asian fish sauce, 2 tablespoons rice vinegar, 2 tablespoons fresh lime juice, 1 tablespoon sugar, and more.

Yes, Crunchy Shrimp Cakes with Cucumber and Peanuts 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.

Crunchy Shrimp Cakes with Cucumber and Peanuts

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