Crunchy Shrimp Cakes with Cucumber and Peanuts
A new version of tod man pla traditional Thai fish cakes. The crisp, sliced long beans (or regular green beans) stirred into the mix makes them crunchy. The Asian flavors in these delicious cakes are accented by an aromatic white wine rich enough to pair with the sweet shrimp like Roussanne and Viognier.
Ingredients
- long beans or green beans, thinly sliced crosswise on the diagonal · 1/4 pound
- vegetable oil · 2 tablespoons
- kosher salt · 1 teaspoon
- Asian fish sauce · 1 tablespoon
- red Thai chili, chopped · 1
- lemongrass stalk, tender white inner bulb only, minced · 1
- chopped cilantro · 2 tablespoons
- unsweetened coconut milk · 1/4 cup
- medium shrimp—shelled, deveined and coarsely chopped · 1 pound
- fresh lime juice (D) · 2 tablespoons
- coarsely chopped cilantro (G) · 2 tablespoons
- coarsely chopped roasted peanuts (G) · 2 tablespoons
- green mango, peeled and sliced lengthwise into very thin half-moons on a mandoline (G) · 1/2
- large Kirby cucumber—peeled, seeded and cut into 1/4-inch dice (G) · 1
- sugar (D) · 1 tablespoon
- garlic clove, minced (D) · 1
- Asian fish sauce (D) · 2 tablespoons
- rice vinegar (D) · 2 tablespoons
Instructions
In a small bowl, mix the fish sauce with the rice vinegar, lime juice, sugar and garlic, making sure to dissolve the sugar.
In a small saucepan of boiling water, cook the beans for about 2 minutes until bright green. Drain and pat dry with paper towels.
In a food processor, combine the shrimp with the coconut milk, cilantro, lemongrass, chili, fish sauce and salt and pulse to a chunky consistency.
Scrape the mixture into a bowl and stir in the green beans. Form into sixteen 1/4-cup size patties.
In a large, nonstick skillet, heat the vegetable oil.
Add the shrimp cakes and cook over moderately high heat for about 2 minutes until browned on the bottom.
Flip and cook over moderate heat for about 3 minutes until the cakes are browned on the other side and just cooked through.
Arrange the mango slices on plates.
Set the shrimp cakes on top and sprinkle with the cucumber, peanuts, cilantro and mint.
Drizzle the dressing over the shrimp cakes and serve.
NOTE (D) = Dressing ingredient (G) = Garnish Ingredient
Tommy’s Tips:
Make sure that your skillet is hot enough before you add your shrimp patties. Having your skillet very hot will keep them from sticking to the pan. Once they are in the pan you can adjust the heat accordingly.
Once the patties have reached your desired doneness make sure to place them on a paper towel or cooling rack allowing the oil to drain and they will stay nice and crispy.
For serving them I would take the (mango, cucumber, cilantro and mint) and combine them with the dressing in a small bowl; creating a mango chutney type garnish, then finish the plate with chopped peanuts.
The uncooked shrimp patties and the dressing can be refrigerated overnight. Be sure to bring to room temperature before proceeding.