Thai Shrimp Cakes with Mango Dipping Sauce

Ingredients

• 150 g (1 cup)raw shrimp or prawns, any size, peeled and deveined
• 2egg whites
• 1 clovegarlic, minced
• 7.5 ml (1½ tsp)fish sauce
• 15 ml (1 tbsp)fresh ginger, grated
• 15 ml (1 tbsp)canned green chillies, finely chopped
• 4 g (¼ cup)fresh coriander leaves, finely chopped
• 15 ml (1 tbsp), heapedcornflour
• ¼ tsp eachsalt and pepper
• 135 g (1½ cups), divided: 90 g (1 cup) for coatingpanko breadcrumbs; use gluten-free panko if needed
• 125 g (¾ cup)diced mango, fresh or frozen and thawed
• 30 ml (2 tbsp)rice vinegar
• 15 ml (1 tbsp)fresh lime juice
• 15 ml (1 tbsp)honey
• 5 ml (1 tsp)coriander, finely chopped

Instructions

1. 1

   Blend the mango

   Put all the mango sauce ingredients except the coriander in a food processor or blender and blend until smooth. Stir in the finely chopped coriander and leave for 30 minutes so the flavours can meld.

2. 2

   Chop the shrimp

   Finely chop the raw shrimp with a knife, or pulse it briefly in a food processor, checking often so it does not become a paste. Transfer it to a medium bowl.

3. 3

   Mix the ingredients

   Whisk the egg whites until frothy, either by hand or in the food processor you used for the shrimp; there is no need to wash it first. Add them to the bowl with the garlic, ginger, fish sauce, chillies, coriander, cornflour and ½ cup panko.

4. 4

   Shape and coat

   Combine gently without overmixing, then shape the mixture into patties. Make them about 2.5 cm (1 inch) across for appetisers or larger for a main course. Coat each patty all over with the remaining panko and arrange on a baking sheet.

5. 5

   Chill if needed

   Cover the patties and refrigerate for up to 1 day if you are not ready to fry them yet.

6. 6

   Fry the cakes

   Heat a skillet, preferably cast iron, over medium-high heat. Add oil and heat until it shimmers, then carefully add the shrimp cakes. Fry the small patties for 3–4 minutes on the first side until lightly browned, longer if they are larger, then turn and fry for another 3–4 minutes. Drain on paper towel and serve with the mango dipping sauce.

What are Thai shrimp cakes?

Shrimp cakes, also called prawn cakes or fritters, are patties made from chopped seafood and seasonings, then fried until crisp. This version takes inspiration from Thai flavours, pairing fish sauce, ginger, garlic, chilli and coriander with a sweet-tart mango dip.

The recipe’s panko coating gives the outside a crisp finish while the finely chopped shrimp and egg whites keep the centres tender. The cakes can be shaped small for sharing or made larger for a main course.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 3g protein, 17g carbs, 1g fat.

The shrimp contributes most of the protein, while the panko and mango provide much of the carbohydrate; the frying oil and egg whites contribute some fat and protein. Pair a serving with vegetables or salad for a more balanced plate.

Build flavour into the mixture

Aromatic base: Garlic, fresh ginger, green chillies and coriander bring fragrance and a gentle heat. Fish sauce adds a savoury note, so mix it in evenly with the other ingredients.

Light binder: Frothy egg whites and a little cornflour help hold the chopped shrimp together. The half-cup of panko mixed into the filling adds structure without replacing the crisp outer coating.

Keep the shrimp finely chopped

Texture: Chop the shrimp into very small pieces, but stop before it turns into a smooth paste. If using a processor, short pulses make it easier to check the texture as you go.

Mixing: Fold the ingredients together gently and stop once they are combined. Overworking the mixture can make the patties dense rather than tender.

Shape and coat evenly

Patties: Make the cakes a similar size so they cook at roughly the same rate. Smaller patties suit appetisers; larger ones take longer to brown through.

Crumb coating: Press panko over the whole surface of each patty. A complete coating helps create an even, crunchy exterior in the pan.

Fry for a crisp finish

Pan temperature: Heat the skillet over medium-high heat and wait for the oil to shimmer before adding the cakes. This gives the crumbs a chance to brown rather than sit in cool oil.

Doneness: The recipe calls for 3–4 minutes on each side for small patties, with longer cooking for larger ones. Look for a lightly browned crust and make sure the shrimp is cooked through before serving.

Make the mango dip ahead

Smooth sauce: Blend the mango with the rice vinegar, lime juice and honey until smooth, then stir in the final teaspoon of chopped coriander. The sweet fruit and tangy citrus give the fried cakes a fresh contrast.

Resting time: Leave the dip for 30 minutes to let the flavours blend. You can also shape and coat the cakes up to a day ahead, then cover and refrigerate them until frying.

How to serve the cakes

For a starter, serve the small patties on a platter with the mango sauce alongside for dipping. For a more substantial plate, make larger cakes and add a crisp salad or steamed vegetables.

The cakes are best served soon after frying, while the panko is still crisp. Put the sauce on the side rather than spooning it over the coating.

Recipe notes & tips

• Pulse the shrimp briefly if using a food processor and stop while it is still in small pieces.
• Whisk the egg whites until frothy before folding them into the shrimp.
• Combine the filling gently to help keep the cakes tender.
• Coat the patties completely with panko for an even crust.
• Wait until the oil shimmers before adding the cakes.
• Keep the mango sauce separate until serving to preserve the crisp coating.

Variations

• Gluten-free: Use gluten-free panko for both the filling and the coating.
• Adjust the heat: Use less green chilli for a milder cake or more for extra heat.
• Herb swap: Replace some of the coriander with finely chopped spring onion.
• Citrus lift: Add a little extra lime juice to the mango dip for a sharper flavour.
• Appetiser size: Shape the mixture into small patties and fry for the shorter suggested time.

Common mistakes to avoid

• Overprocessing the shrimp: Pulse in short bursts and stop before it becomes a paste.
• Overmixing the filling: Fold only until the ingredients are combined to keep the cakes tender.
• Uneven patties: Shape them to a similar thickness so they cook at a consistent rate.
• Adding cakes to cool oil: Heat the oil until it shimmers before frying for a crisper coating.
• Crowding the skillet: Fry in batches if needed so the cakes can brown properly.
• Saucing too early: Serve the dip on the side so the panko does not soften.

How to store

Refrigerate cooked shrimp cakes in a covered container and use within 2 days; keep the mango sauce covered and chilled as well. Reheat the cakes in a hot oven or skillet until warmed through to help restore some crispness. Uncooked, coated patties can be covered and refrigerated for up to 1 day before frying.

Frequently asked questions