Shrimp Cake
This shrimp lover recipe is one of my family’s favorite and it is very easy to make. Tartar sauce is a must with these shrimp cakes and if you are planning to serve this as the main course, try including mango and black bean salsa as the side.
The recipe will yield four large or sixteen small cakes (appetizers). Only very few ingredients are used in the recipe which gave the delicate shrimp taste a chance to shine through. The size of the shrimp doesn’t matter here but has to be raw, not cooked. I have tried using freshly made bread crumbs in one of the previous batches but that made the cakes too sweet, so I recommend using panko (Japanese breadcrumbs) or dried breadcrumbs that are not sweet. The batch made with sautéed onions, garlic and ginger apparently drowned the delicate shrimp taste so they are not included in the final recipe. Half of the shrimp is processed to a paste -which acts as the binder- and the other half is kept as larger pieces. This combination prevented the cake from falling apart while cooking and at the same time provided some texture.
Hi everyone, my name is Aswathy. I love trying out new recipes but not so much of the cleaning. These posts are mostly about cooking and will include recipes from all over the world.
Ingredients and Instructions
1 lb. raw shrimp, peeled and deveined
Process half of the shrimp in a food processor until it becomes a paste. Transfer that to a bowl. Pulse the other half until coarsely chopped, about 3 to 4 pulses. Add that to the bowl along with the shrimp paste.
- 0.75 tsp. salt
- 1.5 tbs. finely chopped jalapeno or any other green chili with medium heat
- 1 tsp. ground fresh black pepper
- 2 tbs. panko breadcrumbs or any other dried bread crumbs that is not too sweet and more for coating
- 0.25 cup finely chopped red onion or shallots
- 0.25 cup minced green onion, dark and light green parts
- 2.5 tsp. lemon juice
- 2 tbs. mayonnaise
Add all the ingredients listed on the left to the processed shrimp and mix well. Using lightly moistened hands, divide the mixture into 4 large or 16 small portions (appetizers). Press each portion into 3/4 inch thick disks. Set them aside.
- 1 cup Panko breadcrumbs, processed fine
- 3 tbs. oil for brushing
Coat both sides of shrimp cakes with breadcrumbs and brush both sides with oil using a pastry brush. Fry them in a preheated pan at medium heat for 3 to 4min. Carefully flip and continue cooking the other side until golden brown, another 3 to 4 min. It should spring back to the touch when it is done.
Transfer to a plate and serve the cakes with tartar sauce.
