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First new recipe of 2010..Shrimp Cakes finally made them!....

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Joined: Nov 4, 2008

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Posted to Thread #17335 at 3:52 pm on Jan 1, 2010

and I'm so glad that I did. We really enjoyed them as an appy last night. I made half a portion as it was just the 2 of us. I made some other changes such as hand chopping the shrimp which kept them chunky. I served them with Red Pepper sauce (suggestion of SteveLA)and the sauce is also a definite keeper.

SHRIMP CAKES

16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced (didn't use)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro (didn't use)
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil

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.

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.

Makes 6 first-course servings.

Bon Appétit
September 2005
Sansei Seafood Restaurant & Sushi Bar, Maui


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