Chef John's Spicy Shrimp Cakes

These Asian shrimp cakes are made from scratch with chopped shrimp, chili paste, garlic, and spices and coated with a golden and crisp panko crust.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 302 Calories

Ingredients

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

Recipe Instructions

Step 1

Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.

Step 2

Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

Step 3

Place shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.