I am on a mission to boost up my tolerance for hot spicy food as I will be going to a place which is known for heat, not only in weather but also for their food.
I love hot spicy food and in my younger days I could down a big bowl of hot sour noodles without batting my eyes. I am talking about the ” real” hot and sour noodles with a layer of chili oil floating on the broth and nothing else. Not the kind with the chopped up and sliced up meat and vegetables. Some how over the years I have lost my ability to handle hot spicy food, and it is an embarrassment for me to sweat profusely while I am eating it in a restaurant. My first step is to spice up my cooking, and as soon as I found this recipe for shrimp cakes on Rasa Malaysia website, I was inspired to make it. To stick to my mission, I even added an extra heaping table-spoon of red curry paste, and you will be pleased to know I survived the self-imposed test.
To accompany this dish Ariella made Poutine. It was really sort of ” East meets West” dinner. We were able to find some cheese curds in our local supermarket and could not wait to try it at home. Yes, Poutine is indeed a wonderful Canadian invention ! ( I never tried it with cheese curds until last night)
My review of the supper: The shrimp cakes were superb, I strongly recommend you do not substitute the long green beans, or even leave it out. The chopped up long green beans make the texture of the cakes very interesting as it adds an extra crunch to the springiness. Make sure you don’t get the long “fat” green beans and these skinny guys are not always available.
So here is the recipe from Rasa Malaysia, a food blog I discovered recently and it has a lot of delicious looking Asian recipes.
Thai Shrimp Cake Recipe
Source: Easy Thai Cooking, Robert Danhi
Makes: 20 pieces | Preparation: 7 minutes + chilling time | Cooking: 10 minutes
8 oz (250g) peeled and deveined raw shrimp, roughly chopped
2 tablespoons red curry paste
1 large egg
2 teaspoon fish sauce
1 tablespoon sugar
2 tablespoons coconut milk
1/4 cup (25g) chopped long bean/green beans
2 tablespoons roughly chopped Thai basil leaves
2 tablespoons oil
Sweet Cilantro Sauce:
1/4 cup (65ml) Thai sweet chili sauce
1 tablespoon fresh lime juice
2 teaspoon chopped coriander leaves (cilantro)
1 teaspoon minced ginger
1. Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.
2. Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes(this can ensures the springy texture of the shrimp cakes). Meanwhile get all your other ingredients ready. Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar and coconut milk in a food processor or blender. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Mix in the green beans and basil.
3. Because different brands of curry pastes have differing amounts of salt you’ll want to make a sample shrimp cake first by saute 1 tablespoon of the mixture in a skillet(frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.
4. Heat a large skillet over medium heat. First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon to drop 1 tablespoon of the paste into the skillet. With a damp finger, flatten the paste slightly to about 1/2″ thick. Make about 10 of these shrimp patties in the skillet.Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way. Serve with a side bowl of the Sweet Cilantro Sauce.