Thai Shrimp And Scallop Cakes With Cucumber Relish

Name: Thai Shrimp And Scallop Cakes With Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. shrimp, peeled; 1 lb. scallops; 2 cloves garlic, peeled; 3 scallions, tops removed; 1/4 lb. green beans, ends removed; 1 jalapeno pepper, seeded; 2 eggs; 1 t. ground cumin; 1/2 t. good curry powder; 1/2 t. Thai chli sauce (or more if you like it spicier); 1/4 c. Thai fish sauce; 4 T. cornstrach; 3/4 t. sugar; Good grind black pepper; 3 T. fresh coriander leaf or basil leaf; 3 c. peanut oil for frying; Cucumber relish:; 1 cucumber, cut in half lengthwise and seeded; 1 t. salt; 2 T. white vinegar; 2 T. sugar; 3 T. chopped onion or scallion; 1 jalapeno pepper, seeded and thinly sliced

Servings: persons

1 lb. shrimp, peeled
1 lb. scallops
2 cloves garlic, peeled
3 scallions, tops removed
1/4 lb. green beans, ends removed
1 jalapeno pepper, seeded
2 eggs
1 t. ground cumin
1/2 t. good curry powder
1/2 t. Thai chli sauce (or more if you like it spicier)
1/4 c. Thai fish sauce
4 T. cornstrach
3/4 t. sugar
Good grind black pepper
3 T. fresh coriander leaf or basil leaf
3 c. peanut oil for frying
Cucumber relish:
1 cucumber, cut in half lengthwise and seeded
1 t. salt
2 T. white vinegar
2 T. sugar
3 T. chopped onion or scallion
1 jalapeno pepper, seeded and thinly sliced

1
Preparation of the cakes:
2
Place the srimp, scallops, garlic, scallions, and green beans in the bowl of a food processor. Pulse to grind into a coarse paste. Add the jalapeno, eggs, cumin, curry, chili sauce, fish sauce, cornstrach, sugar, pepper and coriander leaf. Process utnil the ingredients are blended. Form the mixture into 3 inch patties and place on a platter covered with waxed or parchment paper. Cover and refrigerate for 30 minutes. The patties can be form up to a day before frying.
3
Pour one inch of oil into a heavy skillet. Heat to 365 degrees. Place no more than 5 paties in the pan (do not let touch or overcrowd). Cook the patties utnil they are golden brown, about 3 minutes per side. Remove to a paper towel lined platter. Serve hot with the cucumber relish and garnish with coriander leaves.
4
Cucumber Relish
5
Cut the cucumber into small pieces and place in a bowl. Sprinkle with the salt and let sit at room temperature for 10 minutes. Drain off the liquid. Add the remaining ingredients and toss. Add salt as needed. The relish can be made up to 2 days before serving.

1736

kcal

Calories

100

Fat

144

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 23 ingredients. The key ingredients include: 1 lb. shrimp, peeled, 1 lb. scallops, 2 cloves garlic, peeled, 3 scallions, tops removed, and more.

Yes, Thai Shrimp And Scallop Cakes With Cucumber Relish 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!