Thai Green Curry Shrimp Cakes
Servings 4
Ingredients
Shrimp cakes
- 1 pound shrimp deveined, tail and skin off
- 1 large egg
- 1 garlic clove minced
- 1 tablespoon green curry paste
- ⅓ cup panko
- ¼ cup scallions chopped
- ¼ cup cilantro chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- zest of 1 lime
Mustard aioli
- 1 teaspoon Chinese-style hot mustard
- ½ cup mayonnaise
- 2 teaspoons lime juice
- salt and pepper
Instructions
- Finely chop shrimp or pulse in a food processor until finely chopped. Combine with remaining ingredients including egg, garlic, green curry paste, panko, scallions, cilantro, salt, pepper, mayonnaise, lime zest, and juice. Mix until well combined. Shape into shrimp cakes using ¼ cup measuring cup per shrimp cake.
- Heat 1 tablespoon oil in a nonstick saute pan over medium heat. Add the shrimp cakes and cook until golden brown, about 5 minutes. Flip and cook on the other side until golden brown. Repeat with remaining shrimp cakes.
- Meanwhile, prepare mustard aioli. Combine hot mustard with mayonnaise, lime juice, and salt. Serve Thai green curry shrimp cakes with Japanese mustard aioli.
Notes
You can make the shrimp cake mixture and mustard aioli the day before.
