Roughly chop most of the shrimp (about 400g), and finely mince the remaining shrimp (about 100g) for texture.
In a large bowl, combine the chopped shrimp, minced pork fat, egg white, fish sauce, white sugar, white pepper, tapioca flour, chopped fresh cilantro, and red curry paste.
Mix thoroughly with your hands for about 5 minutes until the mixture becomes sticky and cohesive. Shape the mixture into approximately 10-12 flat, round patties.
Place the Panko breadcrumbs in a shallow dish. Carefully coat each shrimp patty evenly with the breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170-175°C (340-350°F).
Carefully place a few shrimp cakes into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and cooked through.
Remove the fried shrimp cakes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining patties.
Serve the Thai Shrimp Cakes hot with sweet chili sauce and lime wedges.
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