Thai-Style Sea Scallop Cakes Recipe

Name: Thai-Style Sea Scallop Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice wine vinegar; 1/4 cup brown sugar; 2 or 3 tiny Thai chiles, red or green, thinly sliced; 2 tablespoons chopped or crushed roasted unsalted peanuts; 2 teaspoons fish sauce; 1 teaspoon grated ginger; 1 pound sea scallops, or 1/2 pound sea scallops plus 1/2 pound halibut, cod or other firm white-fleshed fish; 1/2 teaspoon salt; 1/2 teaspoon black or white pepper; 2 teaspoons fish sauce; 2 small garlic cloves, smashed to a paste with a little salt; 1 two-inch piece ginger, peeled and grated; 6 scallions, thinly sliced; 2 teaspoons finely chopped serrano or jalapeno chile, or to taste; 1/2 cup cilantro leaves and tender stems, roughly chopped; 4 kaffir lime leaves, slivered thinly; 1 small egg, lightly beaten; Peanut or coconut oil for frying

Servings: persons

1/4 cup rice wine vinegar
1/4 cup brown sugar
2 or 3 tiny Thai chiles, red or green, thinly sliced
2 tablespoons chopped or crushed roasted unsalted peanuts
2 teaspoons fish sauce
1 teaspoon grated ginger
1 pound sea scallops, or 1/2 pound sea scallops plus 1/2 pound halibut, cod or other firm white-fleshed fish
1/2 teaspoon salt
1/2 teaspoon black or white pepper
2 teaspoons fish sauce
2 small garlic cloves, smashed to a paste with a little salt
1 two-inch piece ginger, peeled and grated
6 scallions, thinly sliced
2 teaspoons finely chopped serrano or jalapeno chile, or to taste
1/2 cup cilantro leaves and tender stems, roughly chopped
4 kaffir lime leaves, slivered thinly
1 small egg, lightly beaten
Peanut or coconut oil for frying

1
To make the dipping sauce, combine all ingredients in a small bowl.
2
To make the sea scallop cakes, put the sea scallops in the bowl of a food processor.
3
Add the salt, pepper, fish sauce, garlic and ginger.
4
Process to a fine-ground paste, about 1 minute.
5
Add the scallions, chile, cilantro, kaffir lime leaves and egg.
6
Pulse a few times to combine well.
7
The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
8
Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high.
9
When the oil is hot, carefully add the fish cake mixture in large spoonfuls.
10
Fry in batches if necessary to avoid crowding.
11
Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them.
12
Flatten them gently with a spatula and cook for 2 to 3 more minutes.
13
Drain on absorbent paper, then serve hot, with the dipping sauce.

222

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 18 ingredients. The key ingredients include: 1/4 cup rice wine vinegar, 1/4 cup brown sugar, 2 or 3 tiny Thai chiles, red or green, thinly sliced, 2 tablespoons chopped or crushed roasted unsalted peanuts, and more.

Yes, Thai-Style Sea Scallop Cakes 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.

Thai-Style Sea Scallop Cakes

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