SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
This is from Bon Appetit Sept 2005. Restaurant request from Sansei Seafood Restaurant & Sushi Bar in Maui.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.).
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
- Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
- For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
Nutrition Facts : Calories 358.3, Fat 21.8, SaturatedFat 10.4, Cholesterol 102.9, Sodium 543.4, Carbohydrate 29, Fiber 1.9, Sugar 2.9, Protein 10.4
CRISPY SHRIMP CAKES
Make and share this Crispy Shrimp Cakes recipe from Food.com.
Provided by elliott_law
Categories < 60 Mins
Time 31m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place 1 1/2 cups of the breadcrumbs on a flat plate.
- In a bowl, mix shrimp, mayonnaise, eggs, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Measure 1/2 cup of mixture into a shrimp cake (mixture will be wet). Turn out cake onto breadcrumbs, coat completely. Make 7 more cakes and transfer to a baking sheet lined with wax paper, flatten cakes slightly, to a 3 1/2 inch circumference. Refrigerate 1 hour.
- IN a large non stick skillet, heat 2 tbsp of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate, loosely cover with foil and keep warm in a 200 degree oven. Repeat.
- Lemony Tartar Sauce: combine all ingredients, stirring to blend.
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