Crispy Shrimp Cakes With Chile-Lime Mayo
Published Dec. 1, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 5large original or lightly salted rice cakes, or 6 to 10 thin cakes (see Tip)
- 1pound shelled large raw shrimp (20 to 24), coarsely chopped
- ¼cup minced shallot (or use onion or scallion)
- 6tablespoons chopped cilantro
- 6tablespoons chopped basil leaves, more for serving
- 3tablespoons minced jalapeño or red chile pepper
- 2½teaspoons fish sauce
- Fine sea salt and freshly ground black pepper
- ½cup mayonnaise
- 1lime
- Safflower, peanut or grapeseed oil, for frying
Nutritional analysis per serving (4 servings)
610 calories; 53 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 34 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 24 grams protein; 628 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1¼ cups rice cake crumbs. Return ¼ cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
- Step 2
Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
- Step 3
In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
- Step 4
Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a ½-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
- Step 5
Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.
- Original, whole grain or brown rice cakes (either the thick or thin kind) all work well here. If you can’t find rice cakes, use 1¼ cups panko or cracker crumbs instead. The cakes won’t be quite as crisp, but they will still taste great.
Private Notes
Comments
Very delicious! Won’t change anything except for the frying oil suggested. I deep fry in light olive oil, which is a healthier option and does not affect flavor. I know Americans don’t do this, but in Spain that’s what we do, and if you do proper research, you will find it is true. - thank you! Love the this dish!
If the recipe calls for chopping the shrimp, why does it call for large shrimp? One would think that small or very large shrimp would work just as well.
What makes you think Americans don’t use copious amounts of olive oil? We do and we love olive oil. Sounds like a good alternative but grape seed oil is also healthy and fits the Asian theme of this dish. I would use either.
For once, this was actually worth the work. At the suggestion of another reviewer, I used Rice Krispies in the shrimp mixture, just dumped them into the processor, but then used panko crumbs to coat the cakes for frying. Would probably work equally well in the air fryer. The cakes came out delicious, so tasty and the perfect texture, bouncy and juicy. I used a cookie scoop to portion the mixture, the back of a wet spoon to press it into a patty, and kept my hands dry while coating. Minimal mess!
Peter, I find large shrimp, even when cut up have a different taste and texture.
Loved these. Absolutely delicious. But . . . we like our foods a bit spicier, so next time I would double the amount of jalapeno or find a hotter pepper. One question: What did I do wrong? These were anything but crispy. I've an electric stove with little subtlety in its heat levels so I'm always cautious. Should I have fried these hotter and for a shorter amount of time? Need to know because I will definitely make these again.