Learn how to make Spicy Shrimp Cakes Recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Shrimp Cakes recipe!
As a very loyal viewer who never comments, I wanted to stop by to drop a note to say how much I appreciate Chef John and foodwishes. A couple of days ago I uncharacteristically clicked on a cooking video in another channel randomly and was very quickly reminded once again how inspired, knowledgeable and genuinely likable Chef John is (and also how these three traits are near impossible to fake). So anyway, thanks Chef John, and I hope this channel gives back in triple what you feel you put into it, in every way possible. Your videos are very genuinely appreciated.
thank you for this great recipe. my kids went crazy for these wonderful shrimp cakes, my son can't come even close to anything fishy.. but this he loved .literally fighting over them .. thank you for amazing recipes.. by the way ..always looking forward for your amazing Humor.!
I made these today! They were awesome! They gave me that "Shrimp Toast" taste, without the really greasy bread attached to it! My only alteration to this was I added some Diced Water Chestnuts and some Shrimp that I chopped up (both for a bit of texture). Next time I may coat them in sesame seeds too! I also made a little cucumber salad, thinly sliced cukes, salted then drained and tossed with a dressing of Rice Vinegar, Sugar, Salt, Fish Sauce, Sambal and a little Sesame Oil. Sooooooo Good! Thanks Chef John! Love the Videos!
G'day Chef John, I tried this recipe and, thanks to you and some beautiful Aussie 'Banana' prawns, the cakes were magnificent! I just got a shipment of Old Bay Mix from the States so I added that instead of the cayenne. Outstanding flavour! Oh, yes, the Tumeric; I've been reading the latest scientific papers on the benefits of Turmeric and all agree that unless you combine a small amount of freshly ground black pepper the Tumeric has far less benefits, healthwise. As little as a quarter of a teaspoon of black pepper to a heaped tablespoon of Tumeric will release it's beneficial ingredients. Thanks again, John for another outstanding recipe! Cheers, BH
I just made the mixture and placed in the fridge to cool. My youngest daughter is an RN and working during the holidays and thus we're celebrating tonight.......hoping they're going to be as yummy as they look. Merry Christmas and thanks for the recipe.
I like to use crushed Ritz crackers instead of bread crumbs. I've also made essentially a falafel with these I had leftover on naan, because it's what was available, and now its one of my favorite sandwiches. Yes, I am just rewatching all my favorite recipes and commenting with my own spins on them I've acquired over the years since originally watching
The Shrimp Cakes looked marvelous. I noticed your beautiful Sunomono salad on the side. I could just imagine you enjoying it with Japanese Chopsticks with the tiny rounded ends. A few years ago I went to St. Louis for a family Thanksgiving. The night before we went to a trendy restaurant area that served Sushi made by a trained Japanese Sushi Chef (long training period-decades). I made my order & asked for a Sunomono Salad side. He laughed at me & said no. He could make $1000/hr making Sushi, but the time to slice & marinate cucumber was out of the question. I am from Eureka, CA. It is customary to serve Sunomono salads w/ Sushi. Probably where you live also. Oh well, now I appreciate a little more where I live. I appreciate your show. Best wishes.
I made these tonight. Flavors are spot on! So yummy!! I didn’t make them as thin and texturally they needed something. So if you’re making them for dinner, I would suggest making them thin and have like 4 of them or add in some chopped scallions or maybe some small diced water chestnuts. But as always Chef John come through with an amazing recipe to keep cooking at home lively and interesting. I served them with store bought sweet Thai chili sauce (I know, I know) rice and Asian fried green beans. An amazing dinner. Thank you Chef John ❤️
Tried these shrimp cakes and they are the best. Have shared them with neighbours and the response has been incredible. I plan on using this recipe to make larger patties and have as a burger. Tried scallop burgers a couple of weeks ago and I think these would be right up there. Bruce
WHOA! Just did this Shrimp Cake Recipe? ITS THE BOMB YESSS!! TASTE SO GOOD (even for me/ picky eater / next to none gulp)EVEN WITH THE STINKY FISH SAUCE! THX FOR THIS DIFFERENT WAY TO HAVE SHRIMP! AND I REALLY DO TASTE THE SHRIMP!! 😎
This looks droolishly sensational! I I’ve just taken a pound of shrimp from the freezer to thaw in the fridge enabling me to make these tomorrow. Luckily, I have a bottle of Thai sweet chili sauce to really have a feast. Thank you so much for this marve recipe. Cheers, Colin.
I was thinking something like a tapenade topping would work to balance out the shrimp flavor :) You still get that salty and lemony tang. Maybe some roasted red peppers in there, too, for a little compliment.
I made these tonight just as the recipe was written. ABSOLUTELY DELICIOUS!!! Very easy...Super Flavorful and Received Well by All. I did make my own cucumber salad, which was perfect to balance the heat.
There are variation of these throughout Southeast Asia. Thai version of Shrimp cakes have cilantro roots paste in the mixture. If you have a mortar, don't throw away cilantro roots (when you buy cilantro at Asian market, the roots are usually intact). Grind the roots in the mortar (you can add a bit of salt to help with the process) and add the paste into the mix. It elevates the flavor and aroma of the cake. Try it and you'll love it.
I love fish cakes. I don't have a food processor but it takes a while pounding it down. On a side note, the more you mix it and pound it, the tougher the shrimp cakes get.
You are a Funny Man, funny funny man and I like your talk so much and the look of your food even more, no; your humour more. Pity I can't taste it on RU-vid !!!
The best part of this recipe is that it doesn't require wheat/gluten to bind the shrimp cakes together. I could make this with GF breadcrumbs and my mother would LOVE it. She never gets crabcakes or breaded shrimp at restaurants, but I could make these for her at home! ♥♥♥
Chef John, I just made the shrimp cakes...substituted crushed pork rinds for breadcrumbs, used stevia instead of sugar, and fried them in combo beef tallow/bacon grease. O...M....G..!!! I ate every one of them (but I only made 1/2 pound of shrimp...which is fine since I am the Head Carnivore of my carnivore diet regimen). I shall be making these tasty tidbits regularly now, thanks to your excellent recipe! Wow those are good! Now I just need to figure out a dipping sauce that has no carbs (yeah, sure). Maybe a creamy horseradish with lime and Melissa's XXXX Habanero sauce?
