Thai Shrimp Cakes with Sweet Chili Sauce
Thai Shrimp Cakes with Sweet Chili Sauce might be just the hor d'oeuvre you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 54g of protein, 479g of fat, and From preparation to the plate, this recipe takes approximately 30 minutes.
Instructions
Add shrimp garlic, salt, cilantro, white pepper, and baking powder to bowl of food processor. Pulse until smooth paste is formed, scraping down sides of bowl as necessary. Run processor continuously until mixture becomes smooth and sticky, about 15 seconds.
Transfer shrimp mixture to a large bowl and refrigerate it for at least 10 minutes.
Place bread crumbs in a shallow pie plate.
Heat oil in a Dutch oven or wok to 325°F as registered on an instant read or deep-frying thermometer.
Roughly divide the shrimp mixture in the bowl into four equal portions. Divide each portion again into four portions to form 16 equal piles.
Form each portion of shrimp mixture into a patty about 3 1/2 inches in diameter.
Roll each patty in the bread crumbs and gently lower it into the hot oil. The shrimp cakes puff up quite considerably in the oil, so make sure you don't overcrowd your frying vessel.
Flip the shrimp cakes over a few times while they're frying. Once they're golden brown, fish them out onto a paper towel-lined plate.
Serve the shrimp cakes immediately with Thai sweet chili sauce.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
![Chehalem 3 Vineyard Pinot Gris]()
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.