Monday 8 November 2010

CP Thai Shrimp Cake

Recently I got a pack of CP Thai Shrimp Cake (泰式虾饼) which I was wondering what I could do with it. And with my busy schedules I would prefer something quick and easy rather than sweating in the kitchen. So here are some quick ways on how I have make use of these delicious shrimp cake to whip up simple dishes to satisfy our hungry appetite in the shortest time.

First let's look at these yummy snacks; you don't even need more than 10 minutes to prepare them before you could enjoy these soft and fragrant Thai shrimp cake bun anytime of the day even on weekday breakfast. All you need is to get the necessary ingredients ready on the night before so that you could save some time on waking up earlier to prepare the ingredients.

For those who are tired of having the usual coffee and bread for breakfast, why not give this a try and you can even add in some lettuce and tomato to make it healthier too.

Ingredients: (makes 4 buns)
4 Plain Leaf Bun
8 -12 Pieces of CP Thai Shrimp Cake
1 Medium Tomato, thinly slices
Some Lettuce Leaves

1. Steam the leaf bun together with shrimp cakes on the same plate for about 5 minutes, remove from heat and set side.
2. To assemble them, slowly peel open the leaf bun, place some lettuce leave and a slice of tomato then sandwich it with 2 - 3 pieces of shrimp cakes.
3. You can also drizzle some chilli sauce (recipe shown below) over it and serve immediately.

Drizzling Sauce: (optional)
1 1/2 Tablespoon Thai Sweet Chilli Sauce
1 Teaspoon Hot Water
1 Shallot, thinly slices
1 Small Chili, remove seeds & chopped

1. Mixed all the above ingredients together and served as dipping sauce or drizzle on the fillings.

~ Drizzling Sauce can be prepared overnight.

Want some quick and easy finger food within 3 minutes to pair with your fried rice, bee hoon or instant noodles? Or you are looking for some authentic party food to impress your guests. No matter what is your intention, I am sure these mini CP Thai Shrimp Cakes would always come in handy for all occasions.

All you need to do is just toast them in oven toaster for 5 - 8 minutes or for a faster alternative, microwave them for 2 - 3 minutes on medum high depending on your microwave power(watt).

Or if you are looking for something more filling for lunch or dinner maybe you can consider using these shrimp cake to whip out some fried rice together with egg and vegetable. I can be assured that you would be surprised on how tasty these shrimp cake can tranform the plain rice into an "Egg-wrapped Fried Rice" dish in less than 30 minutes.

Don't worry if you cannot make a nice egg sheet to wrap the rice, you could always mix and match the ingredients to suit your preference and time limit. If egg wrap don’t work well for you, try adding it into the rice itself to make normal fried rice with egg. Here are some ingredients and steps for my “Egg-wrapped Fried Rice” dish: -

Ingredients: (serve 1 - 2)
1 Rice Bowl of Cooked Rice
5 pieces of CP Thai Shrimp Cake
2 Medium Egg, lightly whisk
1 Tablespoon of Green Bean/Mixed Vegetables
2 Cloves Garlic, finely minced
Dash of Thai Fish Sauce/Light Sauce Sauce

1. Cut the shrimp cakes into small portions (about 6 rectangles per piece), set aside.
2. Pre-heat the frying pan with 1/2 Tablespoon of oil, slowly pour in the egg mixture and give it a swirl around the pan so that the egg mixture is evenly spread out.
3. Fry the egg sheet on low heat till slightly brown, slowly loosen the side of the egg sheet and flip it over with a spatula and cook the other side till done.
4. Remove and set it over a small rice bowl while preparing the fried rice.
5. Add in another 1/2 tablespoon of oil add in the shrimp cakes pieces and give it a quick stir for about 30 seconds, dish up.
6. Next sauté the minced garlic for a few second then drop in the green bean and continue to fry for another 30 second or till the garlic turned slightly brown.
7. Pour in the cooked rice, increase the heat to medium then use a spatula to loosen the rice so that it would be grainy instead of lumpy.
8. When the rice is almost done, add in the shrimp cake and dash of fish sauce to season the rice.
9. Remove from heat and spoon the rice evenly into the egg sheet bowl, fill the fried rice to the rim of the bowl and tuck in the sides of the egg sheet to form a bowl.
10. Over turn the egg wrapped bowl onto serving plate, decorate it with some garnish and served immediately.

~ You can cooked the rice the night before or early in the morning if you are preparing this for lunch or dinner.

For a quick snack or lunch meal for kids, perhaps you can add in some shredded mozzarella cheese to do a cheesy bake rice for them. I am sure they would finished the bowl of rice without fuss and ask for second helping too.

To prepare this dish, you could use the same fried rice shown above by increasing the quantity and dish up some portion to bake it with cheese for your kids. Or you can always served two different flavour of this dish so that each one of the family members could get a chance to taste both of these dishes.

Some Shrimp Cake Fried Rice
Decent amount of Shredded Mozzarella Cheese
Dash of Ground Pepper

1. Place a layer of shrimp cake fried rice in the baking dish and topped it evenly with some mozzarella cheese.
2. Next place the 2nd layer of fried rice on top and continue with some generous amount of cheese again.
3. Put the baking dish into oven toaster and bake for about 5 minutes till the cheese is bubbling and the colour turns golden brown.
4. Removed from oven, served hot with dash of ground pepper.

As you have notice from the packaging it shows that these CP Thai Shrimp Cake are well seasoned with Thai Chilli paste and it is made with 70% shrimp which are raised at CP's eco-friendly farms in Thailand. And most importantly this product contains 0g Trans Fat and has no preservatives used. Overall I love its slightly spicy and refreshing taste especially the "Kaffir Lime Leaf" that is infused in these shrimp cake. This special lime fragrant makes makes it very appetising on each bites. And for your informatin, you can easily find these shrimp cake at the frozen food department of any local supermarkets.
Price: S$4.95 each packet (260g)

Lastly I would like to thanks Melvin of Vibes Communications Pte Ltd and CP (Charoen Pokphand) Food for the invitation to try out some of their products. And I would also like to share with you some other quick and easy dishes from those CP Food that I received in some upcoming posts too.

CP Food also provides a special recipes booklet by Chef Forest Leong to share her tips on how to use CP Products to whip up some delicious dishes for celebratory occasion. You can get this booklet at these selected community centers for FREE on a first-come-first-serve basis:-

1. Cairnhill CC
2. Buona Vista CC
3. Bukit Panjang CC
4. Pasir Ris Elias CC
5. Toa Payoh West CC
6. The Frontier CC
7. Kampong Chai Chee


  1. This shrimp cakes look really appetizing! I've it once before which cooked by my thai friend. It's very tasty indeed!

  2. Hi KC, have you tried this CP shrimp cake before they indeed can be a great finger food :p


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