Thai-Style Shrimp Patties

1. 1

   Smash and mince the shrimp (avoid mincing too finely; keep some slightly larger pieces for texture).

2. 2

   Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Let it cool until comfortable to handle, then mince the carrot.

3. 3

   Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. Attach the flat paddle, set to medium speed, and mix until the mixture really comes together and forms a sticky paste, about 5 minutes.

4. 4

   Heat cooking oil in a large nonstick skillet. Using lightly oiled spoons or hands, form small flat patties and fry in small batches (do not overcrowd the pan). Cook until golden brown and fully cooked, 2 to 3 minutes per side. Repeat until all of the shrimp mixture is used. Serve warm or at room temperature.

• Calories 225.45 kcal Moderate
• Protein 28.29 g Good Source
• Carbs 6.97 g Moderate
• Total Fat 9.38 g Moderate
• Saturated Fat 1.11 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 273.28 mg High
• Sodium 275.58 mg Moderate
• Fiber 1.08 g Low Source
• Sugar 1.98 g Low Source
• Added Sugar 0.65 g Low Source
• Calcium 86.08 mg Low Source
• Iron 0.81 mg Low Source
• Potassium 81.69 mg Low Source
• Vitamin A 0.37 mcg_rae Low Source
• Vitamin C 3.18 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Eggs 🥚
• Sesame