Description
These Thai Shrimp Cakes are gluten free and keto-friendly. Make it from scratch with a mouth watering dip in a few easy steps.
Ingredients
Units
Scale
Shrimp Cakes
- 600g (1 1/2lbs) raw, peeled prawns
- 17g (1 cup) cilantro, chopped
- 1 red chilli, deseeded and finely chopped
- 2 limes, juice and zest
- 4 garlic cloves, peeled, crushed
- 2.5cm (1in) fresh ginger root, finely grated
Dipping Sauce
- 17g (1 cup) cilantro, chopped
- 125ml (1/2 cup) mayonnaise
- 5g (1/4 cup) basil leaves
- 1 spring onion, finely chopped
- 15ml (1 tbsp) fish sauce
For Cooking
- 30ml (2 tbsp) coconut oil
Instructions
Shaping the Shrimp Cakes
- Place all the Shrimp Cake ingredients in a food processor and blend until everything is minced.
- Tip the mixture out into a bowl then season.
- With wet hands, for 12 prawn cakes, then leave them in the fridge to chill for 30 minutes.
For the Dipping Sauce
- Meanwhile, place all the Dipping Sauce ingredients in a food processor and blend everything to as smooth as can be. Place the sauce in the fridge to chill.
Cooking the Shrimp Cakes
- Melt the coconut oil in a large frying pan and fry the shrimp cakes for 4 minutes on each side.
- Serve the Thai Shrimp Cakes immediately with the Dipping Sauce. Enjoy!
Notes
- If you can’t get hold of coconut oil, check out these coconut oil substitutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Fish Cakes
- Method: Pan Fry
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 397
- Sugar: 1.5 g
- Sodium: 718.1 mg
- Fat: 28.3 g
- Saturated Fat: 9.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 0.7 g
- Protein: 31.5 g
- Cholesterol: 253.1 mg