Spicy Shrimp Cakes – All Killer, No Filler

I dear Asian-style fish or shrimp cakes, but most never guild them at restaurants, too the argue is a footling affair called “food cost. “While the best tasting, too textured shrimp cakes are made alongside pure shrimp, chefs cause got ever added some type of cheap, starchy filler to brand the dish to a greater extent than profitable.  

Oh sure, they telephone phone it a “binder,” but brand no mistake, it’s in that place to stretch a pound of shrimp into ii pounds of cakes. Home cooks cause got been known to produce the same thing, for pretty much the exact same reasons, but if you lot desire to relish shrimp cakes inwards their most pure form, I encourage you lot to laissez passer on this a try. It exclusively takes a few minutes to set together, assuming you lot cause got a nutrient processor, but fifty-fifty if you lot don’t, they tin nevertheless survive yours.

You’ll simply demand to pile upwards your ingredients on a cutting board, too using a large knife or cleaver, chop until you lot instruct a paste, which volition accept less fourth dimension too essay than you lot expect. Maybe 5 minutes of the ol' choppa choppa, too you lot should cause got something rattling like to what I achieved.

You tin play some alongside the flavorings here, too it’s non a bad persuasion to create a pocket-size slice of the mixture to exam for spiciness, salt, etc. And please, don’t overcook these. They exclusively demand a infinitesimal or ii per side. Even if they are a footling translucent inside, equally they sit down for a infinitesimal on the newspaper towel, they volition complete cooking through. I actually promise you lot laissez passer on these a essay soon. Enjoy! 

Ingredients for 8 appetizer sized portions:

NOTE: I made mine alongside 24-ounce of shrimp, but since it’s to a greater extent than oftentimes than non sold inwards pound units, these ingredients are for a two-pound batch

2 pounds raw peeled too deveined shrimp

1 rounded tablespoon finely crushed garlic

2 tablespoons chopped cilantro leaves too stems

1 or 2 teaspoons sambal chili paste, or freshly minced hot peppers

1 teaspoon kosher common salt (you tin ever get-go alongside 3/4 teaspoon, hence create some to taste, too adjust)

1/2 teaspoon fish sauce

1 teaspoon brownish sugar

1/2 teaspoon turmeric

pinch of cayenne

Panko breadcrumbs equally needed

vegetable petroleum for frying