Chef John's Spicy Shrimp Cakes

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.

• 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

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.

Step 2

Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.

Step 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.