Spicy Shrimp Cakes Recipe - Chef John's Delicious Creation

Ingredients

• 2 pounds raw peeled and deveined shrimp
• 2 tablespoons chopped fresh cilantro leaves and stems
• 1 tablespoon finely crushed garlic, or to taste
• 1 teaspoon sambal chili paste, or more to taste
• 1 teaspoon brown sugar
• 0.75 teaspoon kosher salt, or as desired
• 0.5 teaspoon fish sauce
• 0.5 teaspoon ground turmeric
• 1 pinch cayenne pepper
• 1 cup panko bread crumbs, or more if needed
• vegetable oil for frying

Instructions

1. In a food processor, combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper. Pulse until the mixture starts to break down, then scrape the bowl sides. Continue processing until very smooth (not puréed) and the mixture moves as a mass. Transfer to a mixing bowl, cover with plastic wrap pressed against the surface, and refrigerate for 1-2 hours until chilled.
2. Spread panko on a plate. Scoop out 8 equal portions of the shrimp mixture, then roll each portion in panko to coat thoroughly. Shape each coated portion into a thin patty.
3. Heat oil in a skillet over medium-high heat. Add shrimp cakes in batches, cooking until golden brown and firm to the touch, about 2 minutes per side. Drain on paper towels and repeat with any remaining cakes.

Nutrition

• Calories: 302 kcal
• Fat Content: 17 g
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 580 mg
• Protein Content: 20 g
• Cholesterol Content: 157 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g