19Ingredients
Calories
37Minutes

Ingredients

  • 1 egg yolk (each, 20 g)
  • 3 teaspoons lime juice (divided)
  • 2 teaspoons soy sauce
  • 1/2 teaspoon Thai chili paste
  • 1 cup vegetable oil
  • 1/2 cup scallions (rough chopped, white and green)
  • 1/2 cup red bell pepper (deseeded rough chopped, 1 small)
  • 1 tablespoon garlic cloves (3-4 medium)
  • 1 teaspoon ginger (grated)
  • 1 teaspoon mint leaves (packed)
  • 1 teaspoon basil leaves (packed)
  • 1 teaspoon cilantro leaves (packed)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound shrimp (medium raw, peeled and deveined, tails off)
  • 2 cups panko bread crumbs (divided)
  • 1 beaten egg (each, 50 g)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds

Directions

  1. Combine egg yolk, 1 teaspoon lime juice, soy sauce and chili paste in KitchenAid® 3.5 Cup Food Chopper Work Bowl.Set to Puree and Process while adding vegetable oil through Drizzle Basin until all oil has been emulsified. Transfer aioli to small bowl and set aside in refrigerator.
  2. Combine scallions, garlic, red bell pepper, ginger, mint, basil, cilantro, salt and red pepper flakes in KitchenAid® 3.5 Cup Food Chopper Work Bowl. Set to Chop and Pulse ingredients until minced. Transfer mixture to mixing bowl.
  3. Add shrimp to KitchenAid® 3.5 Cup Food Chopper Work Bowl. Set to Chop and Pulse until shrimp is finely chopped, but not paste. Add shrimp to mixing bowl with vegetable mixture.
  4. Add sesame oil, beaten egg and 2 teaspoons lime juice and fold all ingredients until thoroughly combined.
  5. Add sesame seeds and ½ cup panko and fold until well combined.
  6. Form mixture into 12 patties approximately 2½-inches wide by ½-inch thick.
  7. Use remaining panko to coat each patty and set aside in refrigerator for 20-30 minutes to firm up.
  8. Heat ¼-inch vegetable oil in skillet over medium heat.
  9. Fry shrimp cakes 3-4 minutes per side until golden brown and fully cooked.
  10. Serve with Thai aioli.
  11. Chef’s Tip: Thai aioli can be made up to a day ahead and kept in the refrigerator, tightly covered. Save extra Thai aioli to use as a delicious sandwich spread or as a dip for cooked and chilled cocktail shrimp.
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