Thai Shrimp Cakes with Sweet Chili Sauce Recipe

Leela Punyaratabandhu

These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet chili sauce which you buy from the store or make at home easily.

Note: If you live in the United States, your cilantro most likely comes with no roots. Simply substitute with the same amount of cilantro stems.

Recipe Details

Thai Shrimp Cakes with Sweet Chili Sauce Recipe

Active 20 mins
Total 30 mins
Serves 4 servings


  • 2 pounds peeled shrimp, cold

  • 4 large cloves garlic, peeled and minced (about 2 tablespoons minced)

  • 1 1/2 teaspoons kosher salt

  • 3 cilantro roots or 3 tablespoons finely-chopped cilantro stems (see note)

  • 1 teaspoon ground white pepper

  • 1 1/2 teaspoons baking powder

  • Approximately 2 cups Japanese-style bread crumbs

  • 2 quarts vegetable oil


  1. 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.

  2. 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.

  3. Roughly divide the shrimp mixture in the bowl into four equal portions. Divide each portion again into four portions to form 16 equal piles.

  4. 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.

  5. 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.

  6. Serve the shrimp cakes immediately with Thai sweet chili sauce.

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Nutrition Facts (per serving)
383 Calories
21g Fat
41g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 383
% Daily Value*
Total Fat 21g 27%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 1063mg 46%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 8g
Vitamin C 2mg 8%
Calcium 211mg 16%
Iron 3mg 17%
Potassium 130mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)