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  • Mar 20th 2019
  • 0 comment


  • 1 each  egg yolk
  • 3 tsp  lime juice, divided
  • 2 teaspoons  soy sauce
  • ½ teaspoon  Thai chili paste
  • 1 cup  vegetable oil
  • ½ cup  rough chopped scallions (white and green)
  • ½ cup  deseeded rough chopped red bell pepper (1 small)
  • 1 tablespoon  garlic cloves (3-4 medium)
  • 1 teaspoon  grated ginger
  • 1 teaspoon  packed mint leaves
  • 1 teaspoon  packed basil leaves
  • 1 teaspoon  packed cilantro leaves
  • ½ teaspoon  kosher salt
  • ¼ teaspoon  crushed red pepper flakes
  • 1 pound  medium raw shrimp, peeled and deveined (tails off)
  • 2 cups  panko bread crumbs, divided
  • 1 each  beaten egg
  • 1 tablespoon  toasted sesame oil
  • 1 tablespoon  toasted sesame seeds


  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 3cm 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.