Shrimp and Coconut Cakes with Plum Sauce

Shrimp and Coconut Cakes with Plum Sauce

Prep Time


Cook Time




The preserved plums add a salty and sour taste to the shrimp and coconut cakes.

From The Big Book of Thai Curries by Vatcharin Bhumichitr. Read our review.


  • 10 ounces peeled raw shrimp, deveined and finely chopped
  • 3 ounces grated fresh coconut
  • 3 scallions, finely sliced
  • 1 teaspoon salt
  • Oil, for deep-frying
  • 1 talbespoon Red Curry Paste: 10 large dried red chiles
  • 2/3 ounce shallots, peeled and finely chopped (about 2 tablespoons)
  • 1 1/2 ounces garlic, peeled and finely chopped (about 5 tablespoons)
  • 2 tablespoons chopped fresh galangal
  • 4 lemongrass stalks, finely chopped
  • 2 teaspoons finely chopped kaffir lime peel
  • 1 tablespoon finely chopped cilantro root
  • 1 teaspoon white peppercorns
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon shrimp paste
  • PLUM SAUCE: 2 preserved plums
  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 2 small fresh red chiles, finely chopped


  • 1 First make the sauce. Use a fork to scrape the plum flesh from the pit. Pour the vinegar into a pan and heat gently. Add the sugar and the plum flesh, stir to dissolve the sugar, then simmer until a thin syrup forms. Pour into a bowl. Add the chiles, and set aside.
  • 2 Place the shrimp and grated coconut in a food processor and pulse to form a smooth paste. Transfer to a large bowl. Add the curry paste, scallions, cilantro and salt. Knead the mixture, then shape into patties about 2 inches across and 1/2 inch thick.
  • 3 Heat the oil in a wok or deep pan. Carefully lower in the shrimp cakes and fry until golden. Remove and drain on paper towels. Serve with the plum sauce.


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