Tuesday, April 30, 2013

Asian shrimp cakes

Here is a delicious twist on the classic crab cake.  I substitute  shrimp for crab and add in some Asian-inspired seasonings & my favorite herb trio - mint, cilantro and basil.  This is a great party appetizer or serve wrapped in lettuce leaves for a tasty main course.

serves 6-8 as an appetizer

1 pound shrimp - peeled & deveined
1 T. each: chopped cilantro, chopped basil, chopped mint
1 T. finely chopped ginger
2 cloves finely chopped garlic
2 T. finely chopped red pepper
1 egg
1 t. asian fish sauce
3 T. mayonnaise
1 c. panko bread crumbs, divided

1/4 c. mayonnaise
1/2 t. sesame oil
1/2 t. sriracha sauce (optional)

Preheat oven to 400 degrees.

Coarsely chop shrimp in a food processor by pulsing or chop by hand.  You want the shrimp to hold together but not get too finely chopped - look for approximately 1/4 inch size pieces.

In a bowl, mix chopped shrimp with herbs, ginger, garlic, red pepper, egg, fish sauce and mayonnaise.  Stir in 1/2 c. panko.

Drop a tablespoon of shrimp mixture into remaining panko and turn to coat. Shape into a small patty and place on a baking sheet.  Repeat with the rest of the shrimp mixture.

Spray shrimp patties on both sides generously with olive oil. Bake for approximately 15-20 minutes, flipping halfway through, until crispy & golden.

While they are baking, mix together the mayo, sesame oil & sriracha. 

Serve shrimp cakes on a platter with the dipping sauce - enjoy!

Please check out the the step-by-step recipe video on Kin Community!

1 comment:

  1. Hi Liesl,
    Do you think this would be good served cold the next night? Or a few hours later? I'm going to a party this weekend, I'd love to bring this, but I can only prep the night before.
    Expert opinion? :-)