Thai-Inspired Shrimp Cakes

By Rebekah Rose Hills

4.0 / 5

15min

15min

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1 pound frozen medium shrimp thawed, shelled, and deveined
1 small carrot peeled
5 drained, canned water chestnuts diced
3 tablespoons cilantro finely chopped, or more to taste
1 large egg white
2 teaspoons rice wine vinegar
1 teaspoon cornstarch
1 teaspoon hoisin sauce
1 teaspoon sesame oil
½ teaspoon ground ginger
½ teaspoon fish sauce
¼ teaspoon white sugar
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons cooking oil or as needed