THAI SHRIMP CAKES
Provided by Molly O'Neill
Categories easy, quick, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 10
Steps:
- If using lemon grass, remove outer 2 layers. Quarter the pieces lengthwise. Cut across in very thin slices.
- Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
- Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 3 minutes per side.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams
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Jay Myin
[email protected]Meh.
mulidwa Dennis
[email protected]These were a bit too spicy for my taste, but still very good. I'll definitely make them again with less chili paste.
Pink
[email protected]I love these shrimp cakes! They're so flavorful and easy to make. I always have them on hand for a quick and easy meal.
Dj Aza
[email protected]These were delicious! I used a food processor to make the paste, which made it really easy.
Musa M. Kaba (KMsquare)
[email protected]I've made these shrimp cakes several times now and they're always a crowd-pleaser. They're crispy on the outside and tender on the inside, with a delicious balance of flavors.
Tomzzy Chase
[email protected]These shrimp cakes were a hit at my last dinner party! They were so easy to make and everyone loved them. I served them with a sweet chili sauce and they were perfect.