Thai scampi cakes

This is a fantastic dish, especially for us who loves scampi. It is somewhat timeconsuming to make, a vast list of ingredients, but SO worth it!. Just try it, and enjoy 🙂

For 25-30 cakes you need:

  • 750 gr scampi, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp ginger, grated
  • 1 large lemongrass, only the white, very finely chopped
  • 1 large spring onion, finely chopped
  • 1 small red chili, deseeded and finely chopped
  • 6 tbsps coriander, finely chopped
  • 1 tsp lime zest
  • 3 tbsp basil, finely chopped
  • 3 tsp palm sugar
  • 1 tbsp sweet chilisauce (+ extra for dipping)
  • 1 ½ tbsp Thai fish sauce
  • 1 tsp Thai red curry paste
  • 2 ½ tbsps coconut milk
  • 3 egg whites
  • neutral oil for frying (i.e. sunflower oil)
  • lime wedges for serving

In a bowl, mix together all the ingredients apart from the two last ingredients. Dont worry, the mixture is supposed to be a bit loose.

On low heat, heat up a layer of oil, appr ½ cm, in large frying pan. Use a tablespoon, and have small amounts into the frying pan, and press them flat with a spatula, appr 1 cm thick. Fry the cakes 3-4 minutes on each side, or until golden brown and cooked through.

Keep a close eye on the oil, avoid it getting too hot. Due to the coconut milk, the cakes tend to brown very quickly.

When fried, put them on a kitchen paper, to drain any excess oil.

Serve with lime wedges and sweet chili sauce.


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