Asian Style Shrimp Cakes
Recipe type: Appetizer
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 shrimp cakes
  • Shrimp – 500 gms, peeled and deveined
  • Garlic – 8-10 cloves, minced
  • Fresh cilantro – ½ cup, loosely packed, chopped
  • Sambal chili paste – 2 tbsp
  • Brown sugar – 1 tsp
  • Fish sauce – ½ tsp
  • Cayenne pepper – ½ tsp
  • Kosher salt – ½ tsp
  • Turmeric powder – ¼ tsp
  • Panko breadcrumbs – 1 cup or as required
  • Vegetable oil for shallow frying
  • Sweet chili dipping sauce to serve
  1. Peel and devein the shrimps. Wash them thoroughly and pat dry. Place the shrimps in a food processor.
  2. Add all the other ingredients (except panko) – garlic, cilantro, sambal chili paste, brown sugar, fish sauce, cayenne, salt and turmeric powder to the food processor.
  3. Process the shrimps along with all other ingredients until you get a coarse paste and everything is thoroughly mixed up. Do not over-process.
  4. Transfer the shrimp cake mixture to a bowl and cover with plastic wrap. Let it chill in refrigerator for at least 2 hours to overnight.
  5. When you are ready to fry the shrimp cakes, place panko breadcrumbs on a plate.
  6. Then take about 2 tablespoons full of shrimp cake mixture, shape it into a ball and then press it between palms to give it a flat round shape.
  7. Place the shaped shrimp cake on panko and coat both sides with it covering all nooks and corners thoroughly.
  8. Heat a non-stick frying pan over medium heat and add couple of tablespoons of vegetable oil.
  9. Place the panko coated shrimp cakes one by one on the frying pan. Fry them on medium heat for about 3 to 4 minutes or until the bottom turns golden. Flip them and fry the other side for another 3 to 4 minutes. Do not overcook.
  10. Take them out on a platter, sprinkle freshly chopped cilantro and serve warm shrimp cakes with sweet chili dipping sauce. Enjoy!
Recipe by Flavor Quotient at