| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Snacks | shrimp | 40 minutes | 2 places |
ingredient
- 4 grams of salt (shrimp cake ingredients)
- 20 grams of garlic (ingredients for fried shrimp cakes)
- 10 grams of coriander root (ingredient for fried shrimp cakes)
- 1 gram white pepper (ingredient for shrimp cakes)
- 500 grams of white shrimp (ingredients for fried shrimp cakes)
- 200 grams of diced pork fat (ingredients for shrimp cakes)
- 10 grams of sugar (ingredients for fried shrimp cakes)
- 30 grams of light soy sauce (ingredients for fried shrimp cakes)
- 100 grams Safepack Crispy Fried Flour (Ingredients for Battering)
- 1 egg (for batter)
- 1 egg white (for batter)
- 100 grams of breadcrumbs (battery ingredients)
- - Oil for frying (batter mix)
- 50 grams of water (dipping sauce ingredients)
- 1 gram salt (dipping sauce ingredient)
- 80 grams of palm sugar (dipping sauce ingredient)
- 20 grams red chili (dipping sauce ingredient)
- 200 grams pineapple (dipping sauce ingredients)
Preparation
- Pound together three spices, add salt, garlic, coriander root, white pepper, and pound until fine.
- Peel the shrimp, remove the black vein, cut in half and use a knife to hit the shrimp. Then mince with small diced pork fat.
- Continue to pound, add sugar and light soy sauce, pound until sticky and firm.
- Shape into pieces and then coat with Safepack brand crispy flour.
- Dip in egg, then coat in breadcrumbs.
- Set up a frying pan and fry until cooked and golden brown.
- To make the dipping sauce, put water, salt, palm sugar, red chili, and pineapple in a pot and simmer until cooked.
- Blend until the sauce is smooth.
- Arrange the fried shrimp cakes on a plate with the dipping sauce. Serve immediately.
