Recipe: Thai Shrimp Cakes with Avocado Mango Salsa

These bet-you-can’t-stop-at-one, easy-to-make shrimp cakes are a marriage of ingredients that taste like heaven. Fusing flavours from the East and the West with a Mexican topping of avocado and mango salsa creates the perfect hors d’oeuvre for summer entertaining or a great brunch-time base for scrambled eggs.


2 lb raw shrimp, peeled and deveined

1 kg

1 egg


2/3 cup minced sweet red pepper

150 mL

2 tbsp minced fresh ginger

30 mL

2 green onions, minced


2 cloves garlic, minced


1 1/2 tbsp fish sauce (nam pla)

22 mL

1 tsp sriracha or sambal oelek chili garlic sauce

5 mL

1/3 cup vegetable oil (approx)

75 mL

Avocado Mango Salsa: 2 firm-ripe Mexican avocados, halved, pitted, peeled and diced


1 1/2 cups finely diced fresh ripe mango

375 mL

1/4 cup chopped fresh cilantro

60 m L

2 tbsp rice vinegar

30 mL

4 tsp sesame oil

20 mL

1 tsp soy sauce

5 mL




In food processor, coarsely chop shrimp, pulsing 5 or 6 times. Add egg, red pepper, ginger, green onion, garlic, fish sauce and sriracha sauce; pulse 3 or 4 times, just to incorporate.

Avocado Mango Salsa: In bowl, combine avocado, mango, cilantro, rice vinegar, sesame oil and soy sauce; set aside.

In large stick-resistant skillet, heat some of the vegetable oil over medium heat. Using two spoons, mound cakes, using 2 tablespoonfuls (30 mL) per piece into pan, using back of spoon to flatten each to ½-inch (1 cm) rounds. In batches, fry shrimp cakes, turning once, until firm and pink throughout, about 5 minutes. Transfer to paper towel-lined tray. Wipe out pan and repeat with more oil and shrimp cake mixture until all cakes are cooked.

Transfer to rack-lined tray and keep warm in 200°F (100°C) oven while cooking remaining cakes. Serve topped with Avocado Mango Salsa.

Makes: 36 pieces.

Tip: Shrimp cakes can be made up to one day before and reheated on baking tray in 350F (180C) oven until hot, about 8 minutes.

PER SERVING (2 cakes with salsa): about 126 cal, 7 g pro, 9 g fat (1 g sat. fat), 5 g carb, 2 g fibre, 53 mg chol, 157 mg sodium. % RDI: 2% calcium, 8% iron, 3% vit A, 29% vit C.