Method
- 01
Pulse your shrimp in a food processor until roughly ground but still slightly chunky—do not make a smooth paste. Transfer to a mixing bowl.
- 02
Add your flour, coconut milk, Thai green curry paste, cilantro, egg, green onion, and lime zest to the shrimp mixture. Stir in your fish sauce and salt. Mix gently with a fork until just combined—do not overmix.
- 03
Heat your vegetable oil in a cast iron skillet over medium-high heat until shimmering, about 2 minutes.
- 04
Using a small spoon or cookie scoop, drop heaping tablespoons of the shrimp mixture into the hot oil, gently flattening each with the back of the spoon to form a small patty about 2 inches wide and 0.5 inches thick.
- 05
Fry for 2–3 minutes per side until golden brown and cooked through. Work in batches to avoid crowding the pan. Transfer cooked cakes to a paper towel-lined plate.
- 06
While the cakes cook, stir together your sweet chili sauce and lime juice in a small bowl. Top with your chopped cilantro.
- 07
Serve the warm shrimp cakes immediately with the sweet chili dip on the side. Enjoy while crispy.
