How can I prevent my coconut shrimp cakes from falling apart?

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Discussion Overview

The thread discusses challenges and experiences related to keeping coconut shrimp cakes intact during cooking and serving. Participants share their personal experiences and suggestions for improving the recipe's consistency.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, experienced issues with the cakes falling apart and considered using more bread crumbs or cooking them longer.
  • Another participant shares their experience of using more coconut than the recipe calls for and letting the cakes cool slightly before removing them to help them set.
  • One participant noted similar issues and plans to use more breadcrumbs in the future.
  • Another participant, who tried the cakes at a meeting, found them good but expressed a preference for not making them at home due to the strong coconut flavor.
  • One participant mentioned that they have made the cakes multiple times without issues and suggested using enough bread crumbs, chilling the mixture before shaping, and ensuring the cooking surface is well greased.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various methods to prevent the cakes from falling apart, with no clear consensus on a single solution.

Contextual Notes

Participants shared personal experiences and adjustments made to the recipe, reflecting individual preferences and cooking practices.

Who May Find This Useful

Consultants looking for insights on improving the consistency of coconut shrimp cakes may find the shared experiences and suggestions relevant.

P
pamperedkel
Messages
86
I was wondering if anyone has had any trouble keeping the coconut shrimp cakes to "stick" together? I tried them this weekend because I am making them at my show this week. Although they were very yummy :) , They kind of fell apart when I what taking them off the stone. I was thinking maybe more bread crumbs or maybe I should cook them longer. Maybe both? :confused: Any suggestions would be much appreciated!

Kelly
 
I use more coconut (Beth's favorite item ;) ) than the recipe calls for. I also let them cool a bit before removing. It lets them "set" a bit (sort of like cookies when they're still too warm).
 
Thats the way mine came out too. Next time i think i will use more breadcrumbs.
 
rwesterpchef said:
I use more coconut (Beth's favorite item ;) ) than the recipe calls for. I also let them cool a bit before removing. It lets them "set" a bit (sort of like cookies when they're still too warm).
Click to expand...
I finally tried them this weekend - I had a consultant make them as the demo at our meeting this month. I thought they were good - for a coconut recipe but I don't think I'll make them at home unless I have other things for me - I could still taste the coconut. :eek:
 
, I'm sorry to hear you had some trouble with the coconut shrimp cakes sticking together. I have made them several times and haven't had any issues, so I'm happy to share some tips with you. First, make sure you are using enough bread crumbs to help bind the ingredients together. You can also try chilling the mixture in the fridge for about 30 minutes before shaping and cooking to help them hold their shape better. And lastly, make sure your pan or stone is well greased before cooking. I hope these suggestions help and that your show is a success! Let me know if you have any other questions. Happy cooking!
 

Frequently Asked Questions

What ingredients can help bind my coconut shrimp cakes together?

To help bind your coconut shrimp cakes, consider adding ingredients like breadcrumbs, flour, or cornstarch. These will absorb moisture and create a cohesive mixture. Additionally, using an egg can act as a binder, helping to hold the cakes together during cooking.

How do I properly mix the ingredients for coconut shrimp cakes?

When mixing your ingredients, be careful not to overmix. Combine the shrimp, coconut, and other ingredients gently until just mixed. Overmixing can break down the shrimp and lead to a mushy texture, making it harder for the cakes to hold together.

Should I chill the mixture before cooking the shrimp cakes?

Yes, chilling the mixture for at least 30 minutes before cooking can help the cakes hold their shape. Chilling firms up the ingredients and allows the flavors to meld, making it easier to form the cakes and preventing them from falling apart during cooking.

What cooking method is best for preventing coconut shrimp cakes from falling apart?

Pan-frying or baking are both effective methods for cooking coconut shrimp cakes. If pan-frying, ensure your oil is hot enough before adding the cakes, as this will help create a crispy exterior that holds them together. If baking, consider using parchment paper to prevent sticking.

How can I ensure my shrimp cakes are cooked evenly without falling apart?

To ensure even cooking, make sure your shrimp cakes are uniform in size. This helps them cook at the same rate. Additionally, avoid overcrowding the pan if frying, as this can lower the oil temperature and lead to uneven cooking. Flip the cakes gently to maintain their shape.

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