Some people find it strange that non-cake items are called “cakes” so I will go ahead and clear all of that up. Non-cake items are called cakes because cake is delicious and so are these. There, the thick fog of confusion has been lifted and we are mere moments away from making some heavenly and simple shrimp cakes! In order to ground up the shrimp I opted to use a knife instead of a food processor mainly because I don’t have one nor would I want to clean an extra thing. Next up these babies can be either an appetizer or even a main course with 3 cakes per person along with some rice and a salad though I didn’t go for a main course this time only serving them with a spicy mayo (mayo with cayenne). While these can be made right away the flavor would definitely be enhanced if the shrimp mix sat in the fridge for at least a couple of hours. On that note the mix can also be prepared the day before being cooked, left to develop the most amazing flavor overnight. However you choose to proceed you should proceed not just making these but also allowing yourself the pleasure of a dope aromatic and textural journey!
- 1 lb (454 g) peeled and deveined shrimp
- 1 teaspoon (5 g) minced ginger
- 1 teaspoon (5 g) minced garlic
- 1/2 teaspoon (2.5 g) minced parsley
- 1/2 teaspoon (2.5 g) minced tarragon
- 1/2 teaspoon (2.5 g) fresh ground black pepper
- 1 pinch (1 pinch) red chilli flakes, to taste
- 1 tablespoon (15 ml) lime/lemon juice
- Panko breadcrumbs
- You can either use a knife or a food processor. The knife is more work but less cleaning up while the food processor is quicker but you have to wash that slicer and dicer up. Whichever way you go make sure to ground that shrimp down to a coarse paste and mix well with everything else, salt and pepper to taste. Once we have an even mix ideally it would sit in the fridge for about 2 hours but you can fry these right away if you've got the mad munchies.
- Once you're ready to get cooking spread some panko onto a plate.
- Split the shrimp mix into 6 evenly-sized portions, yes you can eyeball this. One-by-one take each portion and roll it into a ball then flatten it out to about 1/8 inch (3 mm) thickness.
- Take each cake and flip it on both sides in the breadcrumbs so that each side is evenly breaded. Don't be stingy and add more panko as necessary.
- In a pan preheated on medium add 2-3 tablespoons of oil and let that heat up since the cakes are going to be shallow-fried.
- Once the oil is shimmering and hot add in the cakes. I used a 10" (25 cm) pan so I could fit 3 at a time so adjust for this and under no circumstance should you overcrowd the pan.
- Cook on each side for about 2 minutes or until golden then set aside on a paper towel or cooling rack to cool down and drain.
- Serve these delicious, crispy cakes up!