Chef John's Spicy Shrimp Cakes
Description
Chef John's recipe for Asian-inspired spicy shrimp cakes uses chopped shrimp, chili paste, garlic, and spices coated with a crispy, golden panko crust.
Ingredients
•
2 pounds raw peeled and deveined shrimp
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2 tablespoons chopped fresh cilantro leaves and stems
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1 tablespoon finely crushed garlic, or to taste
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1 teaspoon sambal chili paste, or more to taste
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1 teaspoon brown sugar
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3/4 teaspoon kosher salt, or as desired
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1/2 teaspoon fish sauce
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1/2 teaspoon ground turmeric
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1 pinch cayenne pepper
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1 cup panko bread crumbs, or more if needed
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vegetable oil for frying
Directions
1
Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
2
Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
3
Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.